Zucchini No-Crab Cakes

Crab cakes without the crab? I suppose a Bocca Burger without the burger is still a burger, no? Anyway, these were made for an awesome RS Enrichment Activity featuring everything under the sun made with zucchini.

Start with grated zucchini (yellow or green) and squeeze the ever-love’ n tar out of it until it has no more left to give. This will not only relieve the tension that's been built up over the course of your day, it keeps the cakes from falling apart. I added just over two cups (2 1/4 ish) of strangled zucchini though the recipe only calls for 2 cups.

Toss it in a bowl and add salt, pepper, mayonnaise, diced onion, minced garlic and a squirt of lemon juice. The secret ingredient that make these no-crab crab cakes taste even remotely seafoodish is Old Bay. I was lucky enough to find it at Albies, a little spendy but worth. Scramble your eggs, dump the crumbs and mix. It’ll be ‘wet’ but don’t worry.

Heat 1/4 inch oil in a fry pan, form patties and fry. Approx. 2 min. per side. Cool on a paper towel just before devouring.

Zucchini No-Crab Cakes

2 cups zucchini, unpeeled, coarsely grated
1 small to medium onion, finely chopped or grated
1 cup Italian seasoned bread crumbs (used a little more of that too)
1 tablespoon mayonnaise
2 1/2 teaspoons Old Bay Seafood seasoning
1 large egg, beaten (2 med.)
Pepper to taste

Put zucchini and onion in colander to drain some of the liquid out, or use salad spinner. Combine with the remaining ingredients. Form mixture into patties.
Heat oil in skillet. Saute patties over medium heat until golden brown about two minutes per side.
Makes 4 big or 6 medium cakes
Adapted from unknown source

*Optional: 1 tsp lemon juice