Connie's Zucchini "Crab" Cakes

Here’s a bit of clever trickery for anyone drowning in summer zucchini: turn it into something that tastes uncannily like crab cakes. Grated zucchini stands in for the crab, and a hit of seafood seasoning does the convincing, winning over even folks who swear they don’t like vegetables.

The patties come together fast. You bind the zucchini with egg, butter, seasoned crumbs, and minced onion, shape them, then dredge them in flour before frying. That flour coat plus the crumbs is what gives you a crisp, golden crust over a tender, savory center.

One step the recipe leaves out but you shouldn’t skip: squeeze the grated zucchini as dry as you can first. Zucchini holds a lot of water, and getting it out is the difference between cakes that crisp up and patties that fall apart in the pan. Serve them with a squeeze of lemon or a dab of tartar sauce.

Chef Tips

• Squeeze the grated zucchini as dry as possible; excess water makes the patties soggy and prone to falling apart.
• Let a golden crust form before flipping, so the cakes hold together instead of crumbling.
• Lean on a seafood-style seasoning like Old Bay; it’s what gives these their convincing ‘crab’ flavor.

Variations

• Add a spoonful of mayo or a little Dijon to the mix for extra crab-cake richness.
• Serve with tartar sauce, lemon, or a remoulade, just as you would real crab cakes.