Connie's Zucchini "Crab" Cakes





These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Connie's Zucchini "Crab" Cakes
for 4 to 6 servings

Ingredients:
  • 2 1/2 cups grated zucchini
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup bread crumbs
  • 1/4 cup minced onion
  • 1 teaspoon Old Bay Seasoning TM
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil for frying

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

Note:

I have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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