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    You are in: Home / Recipes / Faux Crab Cakes (Zucchini Fritters) Recipe
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    Faux Crab Cakes (Zucchini Fritters)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    blucoat's Note:

    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.

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    Ingredients:

    Yield:

    patties

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Place zucchini and bread crumbs in a large bowl and mix together.
    3. 3
      Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.
    4. 4
      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.
    5. 5
      Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges. Goes really well with halved sun gold or cherry tomatoes.

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    Nutritional Facts for Faux Crab Cakes (Zucchini Fritters)

    Serving Size: 1 (465 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.4
     
    Calories from Fat 18
    24%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 26.9 mg
    8%
    Sodium 131.8 mg
    5%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.6 g
    6%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    Old Bay Seasoning

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