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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | teaspoons | sea salt (Celtic or Real Salt are best) | 3 | cups, chopped | zucchini, grated with skins | 1 | cup, ground | almonds (unsalted, coarse chopped) | 1 | egg | (Large) Free Roaming Organic Brown Eggs | 2 | stalks | green onions, organic, diced, white and green part | 1 1/2 | teaspoons dry | Old Bay, or to taste | 2 | ounces | shrimp, shelled and deveined, cut into 1/2 inch pieces | 1 | teaspoon | whole-grain Dijon mustard | 1 | tablespoon | mayonnaise, made with olive oil (Hellmans) | 1/4 | cups, chopped | Peppers, sweet, red, raw, diced | 1/4 | teaspoon | Red pepper, flakes | 1 | tablespoon | coconut oil, extra virgin, melted |
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Steps
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Sequence
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Step
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| | 1 | shred, roughly grate zucchini in colander, cover with salt, let rest 30 min. pat dry with paper towel to remove liquid. should have around 2 cups. | | 2 | while zucchini is dehydrating make almond meal, chop green onions, red bell pepper and shrimp. beat 1 egg with dijon and mayo using a whisk, add seasonings, chopped vegies and drained zucchini. | | 3 | Mix well. amke ''crab cake'' style patties, place in freezer 10 min or so | | 4 | while patties are ''firming'' in freezer, heat coconut oil in non-stick high sided skillet on med high | | 5 | remove chilled patties slide a few into the hot skillet, reduce heat to medium, cook 4 min and flip, cook another 4 min. | | 6 | Eat while warm. YUM. |
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