Faux Crab cakes AGAIN

I guess this whole week we are revisiting some old favorites. Last night was one of my favorite recipes, the Faux crab cakes made with zucchini. Toby hates zucchini and loves these, that’s how good they are! I think the secret is that you grate the zucchini- it’s all about the texture. I serve these with some tartar sauce (of course!), a good cole-slaw, and some kind of potato (last night we had some Tater Tot “Crowns”). I always double the recipe too, so that I can have a couple of these the next day for lunch. Again, what’s up with my blurry pics?! Is it my camera or me?

rating: 9

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

Adapted from John Shields, chef/owner, Gertrude’s (in Baltimore), as part of Cooking Fresh from the Mid-Atlantic, edited by Fran McManus and Wendy Rickard

2 cups coarsely grated zucchini

Salt

1 cup breadcrumbs

One egg, beaten

1 1/2 teaspoons Old Bay seasoning

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

or plain yogurt

Juice of half a 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 breadcrumbs in a large bowl and mix together.

In a smaller bowl, combine egg, Old Bay, Dijon, mayo, lemon juice and parsley, mixing well.

Pour egg mixture into zucchini-breadcrumb mixture and mix gently yet thoroughly. Form into eight patties and chill for about 15 minutes.

Heat a small amount of oil in a sauté pan and cook patties on both sides, browning well, about 5 minutes on each side.

Serve with tartar sauce, chopped capers, fresh basil, lemon wedges or halved Sungold tomatoes.