Zucchini “Crab” Cakes (Vegetarian Crabcakes) Author: Wolff’s Apple House
Ingredients
Scale
1 large zucchini, shredded (about 3 cups)
3 eggs
1 ½ cups panko breadcrumbs
2 Tbs mayonnaise
1 Tbs chopped fresh parsley
2 tsp Old Bay seasoning
2 tsp Dijon mustard
1 tsp salt
½ tsp pepper
dash Worcestershire sauce
About 2 Tbs olive oil, for cooking
Tartar Sauce:
2 Tbs mayonnaise
2 Tbs relish
2 Tbs lemon juice
dash of salt & pepper
Instructions
Make the tartar sauce: combine all ingredients, cover, and refrigerate.
Heat oven to 350°.
In a large bowl, mix zucchini, eggs, breadcrumbs, mayonnaise, parsley, Old Bay, Dijon, salt, pepper, and Worcestershire sauce until well combined.
Film the bottom of a large nonstick or seasoned cast-iron skillet with the oil and turn the heat to medium-high. Let the pan heat for a minute or so.
With wet hands (this keeps the mixture from sticking), mold the mixture into approximately 3-4” round patties. Drop onto the heated pan and cook for 2-3 minutes on each side, or until browned.
Place the browned patties onto a cookie sheet and bake in the oven about 15 minutes, or until heated through.
Serve with the tartar sauce on a bun with your choice of toppings!