Zucchini Crab Cakes

Zucchini "Crab Cakes"
contributed by Anne Flasser

Ingredients

2 cups coarsely grated zucchini
Sea salt to taste
1 cup of bread crumbs
1 egg, beaten
1 and 1/2 tsp. Old Bay Seasoning
1 tsp. Dijon mustard
1 Tbsp. mayonnaise, vegenaise or plain yogurt
Juice of 1/2 lemon
1/4 cup chopped, fresh parsley
Vegetable or grapeseed oil for frying

Place the grated zucchini in a colander, sprinkle with sea salt.
Let the zucchini sit for about 30 minutes to remove additional
liquid. It should be fairly dry.

Place the zucchini and bread crumbs in a large bowl and mix
together thoroughly. Combine the egg, Old Bay seasoning, Dijon
mustard, mayo, lemon juice and parsley in a small bowl, mixing
gently. Add the mixture to the zucchini and bread crumb mixture.

Form into patties. Place them in a skillet with the oil (enough
to coat the bottom of the skillet well). Saute patties until nicely
browned on both sides.

Serve with tartar sauce, cocktail sauce, chopped capers, fresh
basil or lemon wedges. Also goes well with halved sun gold
or cherry tomatoes.

A side dish of succotash with corn and baby limas and a small
dish of peaches make for a nicely rounded meal.

Makes about 8 patties.

** Note from NJR - when we tried this recipe we thought the
cakes were tasty but we may have scrimped on the Old Bay
a bit...don't be afraid to be generous with it to give
it that extra "seafood" flavor-hint!