Zucchini Crab Cakes

I have a confession. I am the worst Marylander ever. Not only do I not like crabs (though I have gone crabbing, I just ate chicken for dinner that night) but I am also not a fan of Old Bay seasoning. I don’t know why, most of its ingredients you’ll see me cooking with (from Wikipedia):

“The seasoning mix includes mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt and ginger.”

I’m not a huge fan of cloves or allspice, so that is likely the problem.

In any case, I decided to make this recipe anyway, with my own spice blend. These are delicious and vegetarian friendly!

Zucchini ‘Crab’ Cakes

Ingredients:

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion

1 teaspoon Old Bay Seasoning (omitted) OR
Stephanie’s Spice Mix (1/2 tsp garlic, black pepper, paprika, 1/4 tsp celery seed, cayenne pepper, salt)

1/4 cup all-purpose flour
1/2 cup EVOO (for frying)

Directions:
Mix the zucchini, butter, and egg in a large dish. Add breadcrumbs, minced onion, and spices. The recipe calls for 1 tsp of old bay, but adjust as you’d like.

Mix well and form into patties. Dredge in the flour.

Heat the oil in a deep fry pan to medium/med-high heat. Place the patties in the oil and cook for 3-5 minutes or until golden brown, then flip and brown the other side. Serve immediately and enjoy!