Recipe by yooper
If you love crab cakes and live in an area where fresh crabmeat is not available, these are a great substitution! They really do taste like crabcakes! Make sure to handle the mixture gently when forming into patties.
Top Review by mommyloves2cook
Wow! This is a really flavorful way to prepare zucchini. I added some lemon zest and grated parmesan, as well as some dried herbs (to make up for using plain bread crumbs). Then, I baked the cakes on a greased baking sheet for 15 minutes at 400, flipped them, and baked for an additional 15 min at 450 to get them nice and browned. Don't worry if they seem a little soft when they come out of the oven, they firm up as they cool a little. They even had great texture when reheated. My whole family enjoyed this recipe, especially my toddler.
- 591.47 ml grated zucchini
- 1 egg, beaten
- 29.58 ml butter or 29.58 ml margarine, melted
- 236.59 ml seasoned bread crumbs
- 59.14 ml minced onion
- 4.92 ml Old Bay Seasoning (may add more)
- 59.14 ml all-purpose flour
- 118.29 ml vegetable oil (for frying)
Directions See How It's Made
- In a large bowl, combine zucchini, egg, butter or margarine.
- Stir in seasoned bread crumbs, minced onion and seasonings.
- Mix well.
- Shape mixture into patties (see Note).
- Dredge in flour.
- In a medium skillet, heat oil over medium-high heat until hot.
- Fry patties until golden brown on both sides.
- Note: For easier handling and forming into patties, flour your hands and then lightly roll mixture into a ball and pat gently into patties.