Zucchini Crab Fakes

I hesitate sharing this with you because it might get me kicked out of Maryland. But it’s fun and different, so why not?

I’ve heard them called “Mock Crabcakes” and other titles, but my friend Jane coined the term “Zucchini Crab Fakes” and that really sounds so much better doesn’t it?

Let’s get one thing straight: this is not a crab cake and you shouldn’t go into it expecting to be one. What this is, is a zucchini patty that has tons of Maryland flavor, thanks to Old Bay. If you’re an “Old Bay On Everything” kind of person, then you’ll love the kick of this. If you’re an “Old Bay On My Crabs and In My Crab Cakes” person, then dial the Old Bay in the recipe back to 1 1/2 teaspoons.

The verdict from my family…my dad liked them and wanted some shrimp with it. My mom was happy to enjoy it as is, with a side of sliced Maryland tomatoes.

Zucchini Crab Fakes
3 cups grated zucchini, squeezed dry
1 large egg
1 cup plain dried breadcrumbs
2 tsp Old Bay Seasoning
1 tsp yellow mustard
2 Tbls mayonnaise

In a large bowl, combine all ingredients. Make sure your zucchini is squeezed dry prior to mixing. Using a 1/3 cup ice cream scoop or measuring cup, portion out mixture to make eight patties.

Cooking:

You can either pan fry patties by placing them in a hot skillet and cooking a few minutes on each side. Or you can bake them (that’s how I cook them). Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or foil, and give it a generous coating of non-stick cooking spray. Bake for 20-25 minutes until cooked through and slightly brown on the outside.