Monday, May 31, 2010

Memorial Day~Vegetarian Crab Cakes

I'm a navy "brat".  My father retired from the navy with over twenty years of service.  I have three brothers who were marines, although the youngest one retired from the naval reserves.  Both of my grandfathers were military; one in the navy and one a marine. And, a nephew who retired with twenty years in the navy.  So when this day comes, I like to think about all the men and women, who serve and have served this country, and honor them along with our family members.

We had great picnics at my grandparents on this day and after they passed away, my mother did them.  I would have loved a picnic today, but it's been raining for three days in Seattle...I know, that doesn't surprise you!  So our "cookout" was indoors.
I decided we would have something a little different.  I came up with this recipe for a vegetarian crab cake that even seafood lovers like.  They're done with zucchini, which I will tell you, if you find yourself knee-deep in zucchini this summer from the garden, this is a really good recipe to have.

Vegetarian Crab Cakes

2 medium zucchinis, grated
3-4 scallions, chopped (include some of the green)
1/2 cup finely chopped celery
1 egg
2 T mayonnaise
1 T Old Bay Seasoning
Salt & Pepper to taste
1/2-3/4 cup bread crumbs
Panko bread crumbs for coating

Grate the zucchinis and place in a colander.
Let set about 30 minutes to drain before adding the rest of the ingredients.

Add the zucchini to the chopped celery and onion.  Add the Old Bay Seasoning, egg and mayonnaise and gently fold everything together.  Add 1/2 cup of bread crumbs and fold again. If you need to add more bread crumbs, do so a tablespoon at a time.

Heat a frying pan with 3 tablespoons of olive oil.  Form into patties, dredge patties in the Panko Bread Crumbs.  Saute until golden brown on each side.  Remove from the pan and place on a baking sheet.  Finish cooking in a 350Fdegree oven for 15 minutes.  Serve with your favorite tartar sauce. Enjoy!

Tartar Sauce

3 T. red onion, finely chopped
1 cup mayonnaise
1 small potato (peeled, cooked and mashed)
2 T. pickle relish
1 T fresh parsley

Stir together all ingredients and chill.  Serve on top of the "crab cake."

1 comment:

  1. Susan shared this recipe with me last summer when we had an abundance of zucchini in the garden. They really are very good! And I will definitely make them again this summer.