My parents recently made the trip to KY to visit with me. During our time together my mother commented on how good my zucchini plants looked and asked if I had ever made zucchini crab cakes. I had not and the idea sounded a little weird – I LOVE traditional crab cakes. A few days later she sent me a photo via text message. The photo was of a plain sheet of paper that had the recipe for zucchini crab cakes types on it. Having just received a beautiful Cocozelle Zucchini from fellow Garden Gal Melody, I decided to try it.

I am now calling these a “Fooled You Crab Cake”. They were delicious and tasted just like a crab cake. It contains zero crabmeat and I did not miss it. Easy to make, these will become a regular part of our dinner rotation.

This will make 8 standard size crab cakes.

YOU WILL NEED:

  • 3 cups of shredded Zucchini
  • 1 teaspoon salt
  • 1 cup of bread crumbs ( I made fresh breadcrumbs, I just think they are better)

  • 1 large egg
  • 2 – 4 green onions – diced (I also added a little shredded carrot from the garden)
  • 1/4 cup sweet pepper – diced
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon mustard
  • 1 tablespoon mayonnaise
  • Pinch of dried red pepper flakes
  • Dill (you can leave this out but I love dill and give my mix a nice sprinkle)

DO NOT MAKE THIS MISTAKE.

Preparing the zucchini is the hardest part of this simple recipe. The trick is to get it as dry as possible. Mom’s recipe said that I would go through several kitchen towels to get the zucchini dry. I thought that had to be a mistake and just pressed my shredded zucchini dry with paper towels. I learned my lesson. Next time I will still start with paper towels but will absolutely give it a final squeeze with a kitchen towel….maybe two.

Mix everything together and allow it to rest for a few minutes. It should be a bit sticky. If the mixture seems to wet add more breadcrumbs, to dry add a tablespoon of milk. Next, divide into 8 portions and form your patties.

Prepare a skillet with a little oil and a tablespoon of butter. Heat to medium. Lightly dredge the patties in flour before placing in the hot oil. I really enjoy Old Bay seasoning so I added a bit of that to my dredging flour. Perfection!

Fry until golden brown, about 4 – 5 minutes per side.

Serve with your favorite remoulade, tarter sauce or eat plain – they are good enough to stand on their own. I served mine with an Avocado Salsa that Tostitos makes. As a salsa I don’t see the appeal of it, but as a spread for BLT’s, hamburgers and now these Fooled You Crab Cakes it is amazing. Perhaps they will see this blog and and consider repositioning the product (hint hint).

HAPPY EATING!

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