Zucchini Crab Cakes

[Guest guest]

I have not made these, but I am sure going to give them a try. There were

a multitude of letters bragging on them!!

 

 

 

I Can't-Believe-It's-Not-Crab Crab Cakes

 

Adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md.; recipe

appears in " Cooking Fresh From the Mid-Atlantic " edited by Fran McManus &

Wendy Rickard

 

KOD note: Years ago, I had heard from a vegetarian reader about this method

of shredding zucchini and seasoning it with Old Bay to mimic a crab cake. I

should have heeded her advice much sooner; these are a vegetarian dream come

true! It is remarkable how much these taste like crab cakes, particularly if

patties are small and thin. A real kick in the pants.

 

Ingredients

2 cups coarsely grated zucchini

salt

1 cup bread crumbs

1 egg beaten

1 ½ teaspoons Old Bay seasoning

1 teaspoon Dijon mustard

1 tablespoon mayonnaise or plain yogurt

Juice of ½ lemon

¼ cup chopped fresh parsley

vegetable oil, for frying

 

Method

Place grated zucchini in a colander; sprinkle lightly with salt. Let

zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove

additional liquid - zucchini should be fairly dry.

 

Place zucchini and bread crumbs in a large bowl and mix together.

 

Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl.

Mix well.

 

Pour egg mixture into zucchini-bread crumb mixture, and mix gently and

thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount

of oil in a saute pan, and cook patties on both sides, browning well.

 

Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges.

Goes really well with halved sun gold or cherry tomatoes.

 

 

 

 

 

 

 

 

 

 

 

mcdaub

 

Morehead, KY

 

" My Cats Knead Me!!

 

 

 

 

 

 

[Guest guest]

I have made these from the recipe we have in the files

here and they are GREAT! You simply must try them.

You won't be disappointed.

 

This is the recipe:

 

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 ~

 

, " Marilyn Daub " <mcdaub wrote:

>

> I have not made these, but I am sure going to give them a try. There were

> a multitude of letters bragging on them!!

 

> I Can't-Believe-It's-Not-Crab Crab Cakes

>

> Ingredients

> 2 cups coarsely grated zucchini

> salt

> 1 cup bread crumbs

> 1 egg beaten

> 1 ½ teaspoons Old Bay seasoning

> 1 teaspoon Dijon mustard

> 1 tablespoon mayonnaise or plain yogurt

> Juice of ½ lemon

> ¼ cup chopped fresh parsley

> vegetable oil, for frying

[Guest guest]

This is the recipe I use and they are absolutely WONDERFUL! I do add more

Old Bay Seasoning than the recipe calls for and I used Panko crumbs last time

because that was all I had.....it worked fine. I make the whole recipe and

then put the leftover cakes on a parchment lined cookie sheet, freeze them, then

put them in a freezer bag for future meals. Delicious!

Nancy C.

East Texas

 

 

 

I have made these from the recipe we have in the files

here and they are GREAT! You simply must try them.

You won't be disappointed.

 

This is the recipe:

 

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 ~

 

, " Marilyn Daub " <mcdaub wrote:

>

> I have not made these, but I am sure going to give them a try. There were

> a multitude of letters bragging on them!!

 

> I Can't-Believe-It's-Not-Crab Crab Cakes

>

> Ingredients

> 2 cups coarsely grated zucchini

> salt

> 1 cup bread crumbs

> 1 egg beaten

> 1 ½ teaspoons Old Bay seasoning

> 1 teaspoon Dijon mustard

> 1 tablespoon mayonnaise or plain yogurt

> Juice of ½ lemon

> ¼ cup chopped fresh parsley

> vegetable oil, for frying

 

 

 

 

 

 

[Guest guest]

Oh my! I made these tonight (using EnerG egg replacer and Vegenaise to

vegan-ize them) and I didn't have Old Bay, so I used the blackened redfish

seasoning I had in the cupboard and they were DELISH! I'm a South Louisiana

gal and seafood was a love of mine (giving up meat was never hard for me)

and I especially had a love of crab cakes. I was really NOT thinking these

would taste crab cakey at all, but it did! They were SO good! I'll

definitely make them again! I ate too many! Next time I'll freeze some of

the patties (un-fried) for a quick lunch.

 

Thanks SO much for posting this recipe!

 

Ginger