Mock Crab Cakes (zucchini)

2014-08-18
mock crab cakes signed
  • Yield : 4 1" thick cakes
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 7m
  • Ready In : 60m

This recipe works best with those giant club-like zucchinis from the garden. As zucchini matures, it loses its’ “green” taste. It actually doesn’t have much of a taste when it is overgrown. While you can make them with regular zucchini, I would call them zucchini cakes then, delicious nonetheless.

 

1. Carrot shreds, zucchini cut and waiting. 2. Main ingredients. 3. Shredded, salted, ready to mix up. 4. Mixed and draining. 5. Squeezed dry. Now you can see why you have to work with your fingers when incorporating bread crumbs. 6. See how nice that looks now. 7. Egg, mustard, mayo, seasonings. 8. Almost forgot the parsley. 9. I make 4 cakes to closely resemble crab cakes. Make 8 thin ones if you'd rather. 10. Ready for the skillet. 11. I top the cast iron skillet with a baking sheet to help brown the cakes. An old fried chicken trick. 12. Nicely browned.  13. Close up. 14. Topped with herb tartar sauce.

1. carrot shreds, zucchini cut and waiting.
2. Main ingredients.
3. Shredded, salted, ready to mix up.
4. Mixed and draining.
5. Squeezed dry. Now you can see why you have to work with your fingers when incorporating bread crumbs.
6. See how nice that looks now.
7. Egg, mustard, mayo, seasonings.
8. Almost forgot the parsley.
9. I make 4 cakes to closely resemble crab cakes. Make 8 thin ones if you’d rather.
10. Ready for the skillet.
11. I top the cast iron skillet with a baking sheet to help brown the cakes. An old fried chicken trick.
12. Nicely browned.
13. Close up.
14. Topped with herb tartar sauce.

Ingredients

  • 2 cups coarsely grated zucchini (use a very large one)
  • 1/4 cup finely grated carrot
  • 1/2 tsp salt
  • 1 cup bread crumbs, regular or panko
  • 1/4 cup minced Italian parsley
  • 1 tsp seasoned salt or Old Bay
  • 1/2 tsp paprika if not using Old Bay
  • 1 large egg, plus 1 TB mayonnaise
  • 1 tsp coarse grain mustard
  • 2 TB fresh lemon juice
  • 1/4 cup olive oil
  • Herb Tartar Sauce
  • 1 small garlic clove, minced
  • 1/4 tsp fresh lemon zest
  • 1 tsp fresh lemon juice
  • 2 TB mayonnaise
  • 1 TB minced fresh herbs like chives, parsley, or dill

Method

Step 1

Mix together grated zucchini, and gated carrot with the salt in a colander. Set over a bowl and refrigerate for at least 30 minutes up to 4 hours.

Step 2

Using several thicknesses of paper towels (I found that I had to repeat this step 3 times), squeeze/wring out as much moisture from the zucchini/carrots as possible. Shreds should be dry and resemble threads.

Step 3

Place zucchini/carrots in a medium bowl along with bread crumbs. Using your fingers, work apart the strands and incorporate into the bread crumbs. You don't want vegetable clumps.

Step 4

Add parsley, seasoned salt, paprika if using, egg, mayonnaise, mustard, and lemon juice. Stir to combine.

Step 5

Shape into 4 cakes about 1" thick. If this is too thick for you, you can halve and make 8 thin cakes.

Step 6

Heat olive oil over medium heat. Add cakes and saute for 3-5 minutes checking the bottoms frequently. Once browned, flip, and cook an additional 3-5 minutes until nicely browned.

Step 7

Serve hot with herb tartar sauce. Freezes well. Store leftovers in the refrigerator.

Step 8

Herb Tartar Sauce:

Step 9

3 TB mayonnaise

Step 10

2 tsp minced fresh herbs like chives, parsley, or dill

Step 11

1 small garlic clove, minced

Step 12

1 tsp fresh lemon juice

Step 13

1/4 tsp fresh lemon zest

Step 14

Stir together mayonnaise, herbs, garlic, lemon juice, and zest. Chill in refrigerator.

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