Zucchini Crab Cakes. (HalfSmoked Recipe)
@HalfSmoked “Warren” was nice enough to furnish this recipe, so I’m honored to have given it a try.
They were very good, but I’ll give a better review at the end of this Post.
With the cost of Crab Meat, I was anxious to try a Recipe that could produce Crab Cakes without Crab Meat.
Here I’ll give you what he posted the other week:
Ingredients:
2 1/2 Cups Grated Zucchini.
1 Cup Fine Bread Crumbs.
1 Egg Beaten.
2 Tablespoons Minced Onion.
1 Tablespoon Mayo or Salad Dressing.
1 teaspoon Prepared Mustard.
1 teaspoon Old Bay (or to taste).
>>Mix All These Ingredients Together & Form into Cakes.
3 or 4 Tablespoons Fine Cracker Meal.
>>Roll Crab Cakes in Cracker Meal, and Fry in oil until Browned.
So I did all the above, however we had a problem.
Our Zucchini was way too Moist—Just plain Dripping Wet.
So at the time the only thing we could think of doing was adding more Fine Bread Crumbs to soak up some of the moisture in the mix. The mix was still awfully mushy & hard to put into Cakes, but I did my best.
Once I fried these up, they were pretty darn good, except there was too much Bread Crumbs, which was my fault. Other than that, we liked them—Even the “No Seafood” Mrs Bear. I’m sure they’ll be better with less Bread Crumbs.
Upon reflection, I decided I’m definitely going to try these again, but I figure I’ll keep the Zucchini separate, and maybe squeeze it in a ball, inside some paper towels until I get it a little less Mushy.
Or I think I'll leave it a little Mushy, and pour it into a foil pan & bake it in my Air Fryer, like I did with my own Crab Cakes, awhile back, in my Old Toaster Oven. (See Last Pic to see what I mean)
NOTE: I especially liked these when I ate them with Cocktail Sauce.
Thanks Warren!!
Bear
Grating the Zucchini:
Adding the Zucchini to the rest of the Ingredients:
Formed into Balls:
Frying Cakes:
Nearly Done Frying:
Six "Zucchini" Crab Cakes:
NEXT TIME
Here's a Picture of how I normally make my own Crab Cakes.
Next time I make these Tasty Zucchini Crab Cakes, I'll try this method of putting the whole batch in a pan, baking it, and after it's done, cutting it into individual cakes.
This should solve the "Too Much Moisture" problem.
Link To how I do them: Baked Crab Cakes (Bear Style)
@HalfSmoked “Warren” was nice enough to furnish this recipe, so I’m honored to have given it a try.
They were very good, but I’ll give a better review at the end of this Post.
With the cost of Crab Meat, I was anxious to try a Recipe that could produce Crab Cakes without Crab Meat.
Here I’ll give you what he posted the other week:
Ingredients:
2 1/2 Cups Grated Zucchini.
1 Cup Fine Bread Crumbs.
1 Egg Beaten.
2 Tablespoons Minced Onion.
1 Tablespoon Mayo or Salad Dressing.
1 teaspoon Prepared Mustard.
1 teaspoon Old Bay (or to taste).
>>Mix All These Ingredients Together & Form into Cakes.
3 or 4 Tablespoons Fine Cracker Meal.
>>Roll Crab Cakes in Cracker Meal, and Fry in oil until Browned.
So I did all the above, however we had a problem.
Our Zucchini was way too Moist—Just plain Dripping Wet.
So at the time the only thing we could think of doing was adding more Fine Bread Crumbs to soak up some of the moisture in the mix. The mix was still awfully mushy & hard to put into Cakes, but I did my best.
Once I fried these up, they were pretty darn good, except there was too much Bread Crumbs, which was my fault. Other than that, we liked them—Even the “No Seafood” Mrs Bear. I’m sure they’ll be better with less Bread Crumbs.
Upon reflection, I decided I’m definitely going to try these again, but I figure I’ll keep the Zucchini separate, and maybe squeeze it in a ball, inside some paper towels until I get it a little less Mushy.
Or I think I'll leave it a little Mushy, and pour it into a foil pan & bake it in my Air Fryer, like I did with my own Crab Cakes, awhile back, in my Old Toaster Oven. (See Last Pic to see what I mean)
NOTE: I especially liked these when I ate them with Cocktail Sauce.
Thanks Warren!!
Bear
Grating the Zucchini:
Adding the Zucchini to the rest of the Ingredients:
Formed into Balls:
Frying Cakes:
Nearly Done Frying:
Six "Zucchini" Crab Cakes:
NEXT TIME
Here's a Picture of how I normally make my own Crab Cakes.
Next time I make these Tasty Zucchini Crab Cakes, I'll try this method of putting the whole batch in a pan, baking it, and after it's done, cutting it into individual cakes.
This should solve the "Too Much Moisture" problem.
Link To how I do them: Baked Crab Cakes (Bear Style)
