It’s been a while since I’ve made my raw crab cakes. It’s the perfect time of year for them and with the addition of tomatoes, pickled cucumbers, guacamole, and raw mayo, they were a huge hit this weekend with friends after swimming and beaching it.
The dill is the secret to achieving the “crab cake” flavor. I used fresh dill and added about a half cup instead of the 1 T of dried listed below and they had much more flavor.
1 cup almonds
1 cup cashews
2 stalk celery
1 cup carrots
1/2 cup parsley
1/4 cup lemon juice
1 T dried dill
1 small garlic clove
2 t braggs or nama shoyu
1 t kelp
1/2 t dulse flakes
In the food processor, chop the carrots until finely ground. Add the almonds and cashews and blend again until they are well ground. Add the remaining ingredients and blend until smooth.
Remove mixture from the food processor, form into small patties and place on a teflex sheet . Dehydrate for about 10 hours, removing the crab cakes half way through the drying time to flip off of the teflex and onto the mesh screen for quicker drying time.
For sliders, place a slice of tomato and the pickled cucumber on top of each other. Put a crab cake on top of that and top with avocado or guacamole. Add some cashew sour cream or mayo if you like.
~ To make simple pickled cucumbers – slice cucumbers very thin and place in a bowl of apple cider vinegar for a couple of hours. You can also make these a little fancier and more flavorful by adding garlic, peppercorns, coriander, cloves, jalepeno’s fennel and any other herbs or spices that you like.