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Mock Crab Cakes Recipe

Guest Author - Sandy Moyer

Mock Crab Cakes



This recipe makes 4 to 6 medium size veggie patties or "mock" cakes. It's a good way to use some of those prolific summer zucchini.
  • 2 cups peeled grated zucchini
  • 1 to 2 tsp. salt
  • 1 cup dry bread crumbs
  • 1 egg, lightly beaten
  • 1 T. mayonnaise
  • 1 T. lemon juice
  • 1 tsp. Dijon style mustard
  • 1-1/2 T. dried parsley or 1/4 cup chopped fresh parsley
  • 1-1/2 tsp. seafood seasoning, such as Old Bay®
  • canola oil

Preparation -
Place the freshly grated zucchini in colander or large strainer. Sprinkle salt over the zucchini and let stand for about 30 minutes. After 30 minutes, press the liquid out of the zucchini, using the back of a large spoon. Squeeze to remove additional liquid... the zucchini should be as dry as possible.

Place the drained, grated zucchini and the bread crumbs in a large bowl and mix together well. Place the lightly beaten egg, mayonnaise, lemon juice, Dijon mustard, parsley and seafood seasoning in a separate bowl. Mix well. Pour the egg mixture into the zucchini-bread crumb mixture and mix together thoroughly. Shape the mixture into 4 to 6 patties, about the size of hamburger patties. Lay the patties on a waxed paper or parchment paper lined plate and refrigerate for about 20 minutes.

Pour canola oil into a large skillet, to a depth of about 1/8-inch. Fry the patties in medium hot oil, a few minutes per side, or until the patties are deep golden brown. Drain on a white paper towel lined plate before serving. Serve with tartar sauce or ketchup.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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