Prep 15 mins
Cook 10 mins
These are a vegetarian dream come true! It is remarkable how much these taste like crab cakes, particularly if patties are small and thin. Recipe is adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md. and appears in the cookbook, "Cooking Fresh From the Mid-Atlantic", edited by Fran McManus & Wendy Rickard. Allow 30 minutes for the zucchini to drain.
- 2 cups coarsely grated zucchini
- 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
- 1⁄2 lemon, juice of
- 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.