Too Many Zucchinis

Last year, I dedicated one of my posts to "the curse of the zucchini" since I always end up with millions of them and run out of ideas for recipes. I actually just finished baking a chocolate zucchini cake and my house smells so yummy right now. (If you want the recipe, it's under August 2010 on my blog. It's a great recipe if you have those really big zucchinis that don't taste that great cooked by themselves. Just be sure to scoop the big seeds out first.) This recipe is another good one for those mega zucchinis! Don't be confused by the name. There isn't ANY crabmeat in these little cakes, but you would never know! 

Zucchini "Crab" Cakes


Ingredients:


2 1/2 cups grated zucchini
1 egg, beaten
2 Tbsp butter, melted
1 cup plain bread crumbs
1/4 cup finely minced onion
1 tsp Old Bay seasoning
1/4 cup flour
1/2 cup vegetable oil


Directions:

1. In large bowl, combine zucchini, egg, and butter. Stir in bread crumbs, onion, and seasoning. Mix well. 

2. Shape mixture into patties and dredge in flour. 

3. Heat oil in skillet over medium-high heat. Fry cakes in oil until golden brown on both sides.

4. Remove cakes from oil and place on paper towels to soak up excess grease. Season with salt and pepper if desired.

See how many people you can trick into thinking these are real crab cakes! :)