How To Make Connie’s Zucchini “Crab” Cakes
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Serves:
Ingredients
- 2 large zucchini, grated
- 1 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 2 tbsp vegetable oil
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Place the grated zucchini in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible.
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In a large bowl, combine the squeezed zucchini, breadcrumbs, mayonnaise, Parmesan cheese, green onions, parsley, garlic, Old Bay seasoning, salt, pepper, and beaten eggs. Mix until well combined.
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Shape the mixture into small patties, about 2-3 inches in diameter.
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Heat the vegetable oil in a large skillet over medium heat. Cook the zucchini cakes in batches for about 2-3 minutes on each side, until golden brown. Place the cooked cakes onto the prepared baking sheet.
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Transfer the baking sheet into the preheated oven and bake for an additional 10 minutes to ensure the centers are cooked through.
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Serve the zucchini “crab” cakes warm with your favorite dipping sauce.
Nutrition
- Calories : 234kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 93mg
- Sodium : 578mg
- Total Carbohydrates : 23g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 9g
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