Ingredients
-
2
-
-
1
-
1
-
1 1/2
-
1
-
1
-
1/2
-
1/4
-
-
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
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
Done
|
Place Zucchini and Bread Crumbs in a Large Bowl and Mix Together. |
|
3
Done
|
Place Egg, Old Bay, Dijon, Mayo, Lemon Juice and Parsley in a Small Bowl. Mix Well. |
|
4
Done
|
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
Done
|
Serve With Tartar Sauce, Chopped Capers, Fresh Basil and/or Lemon Wedges. Goes Really Well With Halved Sun Gold or Cherry Tomatoes. |
