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Zucchini 'crab' cakes

I love crab cakes, but it is very expensive and difficult to find quality crabmeat to make them. This recipe for crab cakes uses zucchini instead of crab, but tastes just like the real deal. It is an easy way to use up bumper crops of zucchini as well. Enjoy!

Zucchini 'Crab' Cakes

Makes four to six servings

• 2 ½ c. grated zucchini

• 1 egg, beaten

• 1 c. bread crumbs, any brand

• 2 Tbl. butter, melted

• ½ c. minced onion

• 1 teas. Old Bay seasoning

• ¼ c. all-purpose flour

• ½ c. vegetable oil, for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.