Prep: 20 minutes | Ready in: 30 minutes
Why we love it: With all the talk concerning microplastics in marine environments and animals, why not swap out crab – which can also be high in cholesterol and sodium – for heart-healthy zucchini? We can hear you answering, “Because crab is delicious,” but what if we told you these faux crab cakes are, too?
The case for swapping out seafood
A 2018 report published by the National Center for Biotechnology Information reports that approximately 8 million metric tons of plastics enter the oceans annually and conservative estimates suggest 5.25 trillion plastic particles circulate in ocean surface waters.
“These really taste like crab cakes but without the crab,” the recipe’s author, Connie, writes on allrecipes.com. The 1,000 people who have made and rated the recipe agree, giving it 4.5 out of 5 stars.
Still not convinced? Beyond the physical presence of microplastics on your plate are the health concerns of all the toxins those plastics then leave inside your body which, even at low doses, can lead to cancer, reproductive and immune system disorders and neurological damage, according to the World Health Organization.