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We were in Virginia Beach for vacation recently, and the mid-Atlantic is crab central. I got a brainstorm to swap out the crab for summer zucchini, but that's really the only change in this recipe. It's heavy on the Old Bay, held together with saltines, and has a tangy bite of mustard and hot sauce.
156
103.59375
156
103.59375
156
103.59375
156
103.59375

Mock Crab Cakes

August 25, 2013

30 min or less total, appetizer, main, sandwich, summer

We were in Virginia Beach for vacation recently, and the mid-Atlantic is crab central. I got a brainstorm to swap out the crab for summer zucchini, but that's really the only change in this recipe. It's heavy on the Old Bay, held together with saltines, and has a tangy bite of mustard and hot sauce.

Information

Servings: 6
Time: About 30 minutes active and total
Price:
Nutrition (per serving):
Calories: 149
Protein: 4.9g
Fat: 7.3g
Saturated fat: 0.88g
Carbohydrates:
Fiber: 2g
Sodium: 273.6mg
Cholesterol: 53.7mg
High In:
Good Source:
Low In:

Ingredients

  • 1 lb zucchini, grated
  • 1/2 tsp salt
  • 2 scallions, sliced
  • 1/2 cup corn
  • 2 1/2 oz saltines, smashed well or pureed
  • 1/4 cup mayo
  • 1/4 cup plain yogurt
  • 1 egg
  • 2 Tbsp Old Bay Seasoning
  • 1/2 lemon, juiced
  • 1 Tbsp dijon mustard
  • 1/2 Tbsp hot sauce
  • 1 Tbsp EVOO

Preparation

  1. Put grated zucchini in a paper towel-lined colander. Sprinkle with salt and let sit to drain in the sink.
  2. Meanwhile, toss scallions, corn and saltines together in a large bowl. Set aside.
  3. In a small bowl, whisk mayo, yogurt, egg, Old Bay, lemon juice, mustard and hot sauce.
  4. Pick up the zucchini with the paper towel and squeeze, gently, but firmly, as much liquid out as possible. Add to vegetable-saltine bowl and toss. Mix in the mayo mixture until thoroughly combined.
  5. Heat EVOO over medium-low heat in a large skillet. Form mixture into 6 patties and sauté 5 minutes per side, until golden. Serve with tartar sauce or add to a bun with fixin's for a sandwich.

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