It’s amazing how these delightful vegetarian “crab” cakes taste like the real thing. This recipe is adapted from John Shields’ recipe which appears in Cooking Fresh from the Chesapeake Bay: Tantalizing Recipes, Famous Chefs, and Conversations, edited by Fran McMannus and Wendy Rickard. You have to try this recipe to believe it. You won’t be disappointed. Enjoy. Tom!
Zucchini “Crab” Cakes
2 cups coarsely grated zucchini / salt / 1 cup breadcrumbs / 1 egg, beaten / 1 1/2 teaspoons Old Bay Seasoning / 1 teaspoon Dijon mustard / 1 tablespoon mayonnaise or 1 tablespoon plain yogurt / juice of 1/2 lemon / 1/4 cup chopped fresh parsley / vegetable oil, for frying
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.