Last fall we had zucchini coming out of our ears, so when spring rolled around, we decided to cut back on our zucchini plants. We still have zucchini coming out of our ears. Luckily, I’ve found some super good recipes that I’ll be sharing this week.
The first one is for mock crab cakes. I know it sounds weird, but stick with me. I grew up in Maryland, and if there is one thing Marylanders are proud of, it’s their crabs. I had to be proud of them vicariously as I’ve never been a huge fan of any kind of seafood. I can’t say for sure that these actually taste like crab cakes, but what I can say is that they are super delicious.
The recipe comes originally from Annie at Montana Solar Creations. I didn’t change it a bit.
Zucchini Mock Crab Cakes
2 cups shredded zucchini
1 Tbs minced onion (okay, actually, I think I used a bit more, I like onion — a lot)
1/4 tsp celery seed
1/2 tsp Old Bay Seasoning — this is the key ingredient for sure
1 cup bread crumbs
Mix the eggs and seasonings. Pour over the zucchini, onion, and bread crumbs. If it’s too moist, add some additional bread crumbs.
Form into patties and fry in oil. I used coconut oil, but olive oil would work as well.
That’s it. Easy and yummy.
I’ve heard the freeze well, and I was hoping to try, but the whole batch got eaten. Thankfully, I have about a bazillion more zucchinis in my garden.