Crabless Crab Cakes Recipe
- Annie B. Bond
- January 26, 2002
- 8:32 pm
These luscious cakes are filled with zucchini, red onion, and cheese (or soy cheese, for a vegan version), instead of crab. They’re a snap to mix and cook, kids love them, and they’re pretty as a picture.
Worcestershire sauce and Dijon mustard give them so much snappy flavor, nobody will miss the crab.
2 cups grated zucchini
1 cup seasoned bread crumbs
3/4 cup grated cheddar cheese or soy cheddar
1/2 cup finely diced red onion
1 egg, or egg replacer, lightly beaten
2 tablespoons mayonnaise or vegan mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1. Combine zucchini, bread crumbs, cheese, onion, egg, mayonnaise, Worcestershire sauce, mustard, salt, and pepper in a medium bowl.
2. Shape the mixture into 6 cakes.
3. Heat oil in a large skillet over medium heat. Add the cakes and cook 7 to 10 minutes on each side, turning once, until golden and cooked through.
Adapted from The Imus Ranch: Cooking for Kids and Cowboys, by Deirdre Imus (Rodale Press, 2004).
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