I made these Zucchini Mock Crab Cakes years ago when I had an abundance of zucchini from our garden and was running out things to do with it.
Born and raised in MD, I do LOVE crab cakes. They are a wonderful summer treat, but can be a little expensive depending on the demand that year.
Zucchini Mock Crab Cakes don’t pack the ‘seafood’ punch that regular crab cakes do, but there are a really nice substitute when you don’t have access to good crab meat.
MOCK CRAB CAKES
2 c. grated zucchini
1 c. Gluten Free Bread crumbs or regular bread crumbs
1 tsp. Old Bay seasoning
1 tbsp. mayonnaise
1/2 cup or more of vegetable oil for frying
- In a large bowl, combine zucchini, egg, seasoning, and mayonnaise. Stir in bread crumbs. Mix well.
- Shape mixture into patties.
- In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
After shredding the zucchini, make sure you put it in a strainer, sprinkle some salt over it, mix it up and let it sit for a few minutes.
After letting it sit, start grabbing handfuls and start pressing out the water. Keep pressing a few times.
If you do your cakes will be VERY VERY Mushy. Believe me – I know from experience.
This is one of my FAVORITE Kitchen tools!
I found the shredder attachment for my Kitchen Aide at a Yard Sale a few years ago. It cost me $5 and later found out it’s worth about $60!
Don’t you just love a bargain!
Join in on these Yummy Link ups!