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A 'Crab' Cake Sandwich Even Vegetarians Can Enjoy

August is National Sandwich Month and we are sharing our favorite sandwich recipes (almost) daily for the entire month, here at Iateapie.net. Today's head chef is Matt Frazier from No Meat Athlete, where he shares training tips and vegetarian recipes to help you run longer and stronger with a clean, friendly diet.

"The transition to a vegetarian diet was a surprisingly easy one, but for a few foods that I thought I could never live without: buffalo chicken, pork barbecue sandwiches, and crabs. I made due without the chicken and pork, but it wasn't for over three months that I finally had my last crab cake, and with a lot of grief from family members (in Maryland, where I live, crabs are practically a religion)! So I was ecstatic when I found out that you could make "crab" cakes from squash and zucchini.

Veggie Crab-esque Sandwich

This isn't some lame vegetarian recipe that tastes nothing like the real thing - honestly, the texture and flavor of these sandwich cakes is so perfect, they might even fool a Baltimorean. My version is adapted from the recipe on the back of the Old Bay can (for my money, the ONLY crab seasoning worth its salt).

A Vegetarian 'Crab Cake' Sandwich

INGREDIENTS (makes 4 sandwiches)
For the cakes:
Red onion, 1 small, grated (about half a cup)
Squash, 1 small, grated (about 1.5 cups)
Salt (1/4 tsp)
Parsley, fresh, chopped (1/4 cup)
Bread crumbs (1/2 cup)
White vinegar (1 tsp)
Grey Poupon or other dijon mustard (1 tsp)
Old Bay seasoning (2 tsp)
Egg (1), lightly beaten, or egg replacer (I used Ener-G egg replacer)
Canola or grapeseed oil (2 tbsp)
For the sandwiches:
Sandwich rolls (4 - I like Martin's potato rolls)
Dill pickles, more mustard, or tartar sauce (not a vegan ingredient) for serving
DIRECTIONS
Preheat oven to 400 degrees F.
Toss onion and squash with salt and let drain in a colander for 15 minutes to release water. Pat dry with paper towels.
Fold together all the cake ingredients except the oil in a bowl. Form into four patties.
Bake the patties for 15 minutes in the oven, then remove.
Heat oil in a skillet over medium high-heat, and fry baked patties for 4 minutes or until lightly browned on both sides, turning once.
Serve on toasted rolls with pickles, mustard, or tartar sauce.
As they say in Baltimore, "Enjoy, hon!"