Thursday, July 29, 2010

Zucchini "Crab" Cakes

Wondering what to do with all of that zucchini that is over-flowing your garden at the moment? This is a great way to use up some of the extras (or maybe one that got too big!).

It is usually around the end of July that home gardeners start pulling out their really "creative" recipes to use up the extra bounty from their vegetable patches. My Mom always used to make us zucchini pancakes and zucchini bread to try to use up her extras - and as kids, we appreciated the effort! Here is another twist on a zucchini "substitute" to throw into your repertoire.

**The trick to making this recipe successful is draining your zucchini to get the excess water out of it. I use my food processor to grate the zucchini, but you can use any hand held grater as well. I then throw all the grated zucchini into my salad spinner and sprinkle on a tsp of salt. The salt will help to draw out the moisture. I let it sit for 15-20 minutes before spinning the extra moisture out. If you don't have a salad spinner, line a colander with paper towels and let it drain that way. With either method, you may want to squeeze the grated zucchini with some paper towels after the draining period to get any extra water out before starting the recipe.

Zucchini "Crab" Cakes
Adapted from the infamous "Connie's" recipe

  • 2 1/2 cups grated zucchini (about one large, or two small)
  • 1 egg, beaten
  • 2 TBSP butter, melted
  • 1/4 cup minced onion
  • 1 1/4 cups bread crumbs (regular)
  • 1 1/2 tsp Old Bay Seasoning
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour (for dredging right before frying)
  • 1/2 cup coconut oil (or vegetable oil) for frying
  • Grate and drain your zucchini (see tip above recipe)
  • In a large bowl combine zucchini, onion, whisked egg, and melted butter.
  • In another bowl combine bread crumbs and seasonings.
  • In a cast iron, or heavy bottomed skillet, melt your cooking oil on medium heat.
  • Combine zucchini mixture with the bread crumbs and mix well. Shape mixture into patties. Immediately dredge with flour, and fry in skillet until golden brown on both sides. Drain on paper towels before serving.
Quick and easy remoulade:
  • 1/4 cup Mayonaise
  • 2 TBSP Ketchup
  • 1/2 tsp Old Bay Seasoning
  • 1-2 shakes of hot sauce

Zucchini "Crab" Cakes are great served with a Tomato, Avocado, and Corn salad, or with this Potato and Mushroom salad!

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