If you love crab but the cost keeps you from serving it, here is a great substitution for one of my favorite foods and dishes. My zucchini crab cakes are moist and delicious with the mellow seafood taste of crab but without any sign of it. How could this be, you ask? The secret is in the spice. The zucchini mimics the texture of the crab and combined with the traditional ingredients of crab cakes, like bread crumbs and mayonnaise, the special spice brings it all together perfectly. This time of year I’m always overrun with zucchini, so this is a great way to use it. This dish gives you the delicious taste of crab cakes and an extra serving of vegetables all in one. And for more delicious zucchini recipes, check out my best-selling cookbook “The Zucchini Houdini”. You can get more information here.
Belle’s Zucchini “Crab” Cakes
2 cups shredded zucchini
2 eggs, beaten (or ½ cup egg substitute)
1 cup seasoned bread crumbs
2 Tbsp. mayonnaise or salad dressing (fat-free can be substituted)
2 tsp. Old Bay seasoning
3 Tbsp. extra virgin olive oil
Mix everything together, except the oil. Blend well. Heat the oil in a large fry pan. Drop large spoonfuls of the mixture onto the hot fry pan and press down to form patties. Fry in medium hot oil for about four minutes on each side or until brown and crisp on the outside. Serve with cocktail or tartar sauce, if desired.
