Pathetic confession: I never got a garden planted this year. I prepped the area, fertilized, made a plan of what I wanted to grow… and then nothing. I had a busy first month-ish of summer and by the time it was A. not pouring on the weekend and B. I actually had the day free, it was almost August. I’ve always heard people say that years go faster as you get older, and I’m really seeing that more and more.
Luckily, my boss has a garden that grows way more than his family can eat, so I’ve been swimming in zucchini and bell peppers (my favs!). The first time he brought them in, he also emailed a recipe for zucchini “crab” cakes. They sounded so good that I immediately made them that night and many times since. I’ve tweaked the recipe to get it just perfect for me and Josh (no frying, extra seasoning, extra veggies). I won’t promise that they taste exactly like crab cakes — they definitely don’t look just like them, either — but they taste pretty close. Topped with Greek yogurt remoulade, they’re guaranteed to squash a crab cake craving.
Haaaa, see what I did there? Zucchini? Squash. I’ll see myself out.
1 c bread crumbs (whole wheat, gluten free, whatever you prefer)
1 egg (see note for vegan)
1½ tsp Chesapeake bay style seasoning (like Old Bay or other seafood seasoning)
½ tsp Italian seasoning
Pepper, to taste
1 small onion, minced
2 medium stalks celery, diced
1 bell pepper, diced (optional)
2 tbsp butter, melted (or vegan butter)
Preheat your oven to 400 degrees F. Spray a baking sheet generously with nonstick spray.
Shred the zucchini into a strainer/colander (or transfer to one). Salt generously and mix. This will draw the salt out — if you skip this step,your cakes will be soggy. Let rest for 10 minutes and then press out all the water (I also use paper towel to ensure I get all of the water out). Most of the salt will come off with the water.
Mix the remaining ingredients together in a bowl. Form into 10 patties and place on the baking sheet.
Bake for 13 minutes. Carefully flip and bake an additional 13 minutes.
Serve topped with remouladeor your favorite sauce.
For a vegan version, use 2 tbsp flax meal or 2 tbsp chia seeds mixed with 6 tbsp water. They don’t stick together quite as nicely with a flax or chia egg, so doubling up will help.