Crab Cakes - was pecan baked zucchini

[Guest guest]

---Thanks, I'll have to look up that Old Bay Seasoning. So, when you grate

zucchini, you just cut off the end and grate it peel and all? Doesn't it get

sloppy?

 

 

--quote-

<cozyhomelife wrote:

> Is that mocked crab zucchini thing in the files or where?

 

Yes, the recipe is in the files and I recently re-posted

on April 22nd to the list. Here it is again:

 

[recipe*] Mock Crab Cakes

 

I can't remember who shared this recipe here first;

I think it might have been Donna, but please

forgive me for not remembering. Suffice it to say,

someone very special shared this wonderful recipe

here, and it is a recipe I love to make over and over.

Everyone that tries these delicious " crab " cakes just

can't believe they are vegetarian and good for you.

Give these a try soon. Serve them on toasted buns

for a sandwich or just on a bed of shredded cabbage

with tartar sauce on the side.

 

Mock Crab Cakes

 

Ingredients:

2 cups grated zucchini

2 large eggs -- beaten

1 cup fine dry breadcrumbs

3 green onions -- chopped

2 teaspoons Old Bay seasoning

1 teaspoon mayonnaise

vegetable oil

tartar sauce

 

Directions:

 

Drain zucchini, pressing between layers

of paper towels. Combine zucchini and

next 5 ingredients in a bowl. Shape mixture

into 8 patties (mixture will be soft).

Pour oil to depth of 1/2 inch into a large

heavy skillet. Fry patties in hot oil over

medium-high heat 2 minutes on each side.

Drain on paper towels; serve with tartar

sauce.

 

~ PT ~

 

 

 

[Guest guest]

I've made these for years and have done them both ways, with and without peel.

Yes, it gets sloppy, that is why you'll need to press the pulp between paper

towels, to remove the excess water. They work best, IMO, when using smaller

zucchini's. When you are using the monster ones, quarter and remove seeds

before grating.

 

Grating works better for these than the food processor, which turns the pulp to

mush paste.

 

Old Bay seasoning is worth keeping in your pantry. It is incredible on oben

roasted veggies as well as the occasional french fry or even pop corn. I've used

it for at least 45 years.

 

Jeanne in GA

 

cozyhomelife <cozyhomelife wrote:

---Thanks, I'll have to look up that Old Bay Seasoning. So, when you grate

zucchini, you just cut off the end and grate it peel and all? Doesn't it get

sloppy?

 

--quote-

<cozyhomelife wrote:

> Is that mocked crab zucchini thing in the files or where?

 

Yes, the recipe is in the files and I recently re-posted

on April 22nd to the list. Here it is again:

 

[recipe*] Mock Crab Cakes

 

I can't remember who shared this recipe here first;

I think it might have been Donna, but please

forgive me for not remembering. Suffice it to say,

someone very special shared this wonderful recipe

here, and it is a recipe I love to make over and over.

Everyone that tries these delicious " crab " cakes just

can't believe they are vegetarian and good for you.

Give these a try soon. Serve them on toasted buns

for a sandwich or just on a bed of shredded cabbage

with tartar sauce on the side.

 

Mock Crab Cakes

 

Ingredients:

2 cups grated zucchini

2 large eggs -- beaten

1 cup fine dry breadcrumbs

3 green onions -- chopped

2 teaspoons Old Bay seasoning

1 teaspoon mayonnaise

vegetable oil

tartar sauce

 

Directions:

 

Drain zucchini, pressing between layers

of paper towels. Combine zucchini and

next 5 ingredients in a bowl. Shape mixture

into 8 patties (mixture will be soft).

Pour oil to depth of 1/2 inch into a large

heavy skillet. Fry patties in hot oil over

medium-high heat 2 minutes on each side.

Drain on paper towels; serve with tartar

sauce.

 

~ PT ~