Mock Crab Cakes
4 tablespoons of brown flax seed (to make an egg substitute)
2 cups of bread crumbs
1 tablespoon of vegan mayonnaise (optional)
1 small onion, grated
1 tablespoon of Old Bay seasoning
2 cups grated zucchini with juice squeezed out
To make egg-replacer: Pour four cups of water and the flax seed into a large pot. Bring to a boil. Boil down to about 3 cups. Pour out about 1/3 cup of the egg-replacer into large bowl (Try to keep the flax seed from getting into the bowl -- it is ok if some of it does get in though.). (This egg-replacer works very well for a wide variety of recipes. One-fourth cup is equal to one large egg. It can stay in the refrigerator for weeks and can be frozen for future use.)
Mix in the remaining ingredients. Fry in oil until golden brown.
Can be sprinkled with paprika and dipped in vegan tarter sauce.