Faux Crab Cakes (Zucchini Fritters)

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.

• Ready In: 25 mins
• Yields: 8 patties

Ingredients

• 2  cups  coarsely grated zucchini
•  salt
• 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

Directions

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