Nobody will guess these crab cakes are actually made from grated/chopped zucchini – this is a fantastic way to sneak veggies in and use up that overflow of squash that always seems to hit this time of year, and it is also a nice option for those who are allergic to shellfish, or who don’t eat it for religious or personal reasons. This recipe will make 4-6 patties.
2 1/2 cups coarsely grated zucchini
1 large egg, beaten
2 tablespoons butter, or nondairy margarine melted
1 cup gluten free bread crumbs (homemade or commercial) or ground up gluten free rice cereal, such as Chex
1/4 cup minced onion
1 teaspoon Old Bay Seasoning
1/4 cup Better Batter Gluten Free flour
1/2 cup vegetable oil for frying
In a bowl, combine the zucchini, egg, butter or margarine, gluten free bread crumbs, onion, and Old Bay Seasoning. Stir well to combine, until mixture begins to clump together. Form into patties and dredge each patty in Better Batter Gluten Free Flour. Set aside about 5-10 minutes while you heat the oil.
Heat oil to medium high in a heavy saute pan. Fry patties, a few at a time for 2-3 minutes per side, or until golden brown. Serve immediately