Zucchini Faux “Crab” Cakes
4 cups grated zucchini, about 3 to 4 medium zucchini
1.5 cups bread crumbs
2 eggs, beaten
2 Tablespoons mayonnaise
1.5 teaspoons Old Bay seasoning
1 teaspoon spicy brown mustard
1 onion, chopped
1 bell pepper, chopped
Salt and pepper
2 Tablespoons extra-virgin olive oil
Dash of red pepper flakes, optional
Tartar sauce, for serving (recipe follows)
Shred zucchini. Drain in a bowl for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
Combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, bell peppers, salt and pepper.
Form into small patties. Heat pan, add oil, place patties in pan and let cook on medium-low 3-5 minutes per side. Place on a platter, add some tartar sauce and enjoy!
Tartar Sauce (Easy)
- 1 cup mayonnaise
- 2 teaspoons sweet pickle relish
- 1 teaspoon prepared yellow mustard.
- 1 teaspoon lemon juice
Stir mayonnaise, relish, mustard, and lemon juice together in a bowl.
Tartar Sauce (worth the extra steps)
.5 cup mayonnaise
1 small dill pickle, chopped very small (3 tablespoons)
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon capers, chopped, optional
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
.5 to 1 teaspoon Worcestershire sauce
.5 teaspoon Dijon mustard, optional
Salt and fresh ground black pepper
Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
Keep, tightly covered, in the refrigerator for one week.