Faux Crab Cakes (Zucchini Fritters) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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