Oven Fried Zucchini ‘Crab’ Cakes with Pico De Gallo

OVEN FRIED ZUCCHINI ‘CRAB’ CAKES with PICO DE GALLO

Zucchini makes a great, and much cheaper, substitute for crab in this recipe.

Ingredients

2 ½ cups zucchini (grated and drained)

1 egg, beated

2 Tablespoons melted butter or margarine

¼ cup minced onion

1 cup seasoned breadcrumbs

1 Tablespoon Old Bay Seasoning

1 cup flour

Cooking spray

Lime or lemon slices to serve

1.  Lightly salt shredded zucchini and allow to drain in a fine mesh colander for a minimum of 30 minutes.

2. Preheat the oven at 450* F.

3.  Mix drained zucchini, egg, and  margarine/butter in a large bowl.

4. Add onion, breadcrumbs, and Old Bay.  Mix well.

5.  Form patties and dredge in flour.

6.  Spray the surface of cookie sheet with cooking spray.

7. Arrange patties on cookie sheet leaving at least 1 inch between them.

8.  Spray the top of each patty with the cooking spray.

9.  Bake in the oven until the bottom of the patties are browned, then flip and continue cooking until browned on both sides.

10.  Serve with fresh lemon or lime slices & Pico de Gallo.

 

This recipe will make approximately 10 zucchini cakes (depending on how big you make them).

The best way to save leftover cakes is to layer them with wax paper and freeze them.  Reheating is best done by placing in a non-stick skillet on med with the lid on, flipping halfway throughout.

Serving suggestion:  Try leftover cakes with a poached egg on top for breakfast.  Delicious!

 

 

Pico de Gallo

2 medium tomatoes, diced

½ large red onion, finely diced

3 green onions, finely chopped

½ medium jalapeno, seeded and finely chopped

2 Tablespoons cilantro, chopped

1-2 garlic cloves, finely diced

salt & pepper to taste

½ lime, juiced

1.  Drain juice from tomatoes.

2.  Mix all ingredients and allow to sit 30 or more minutes.

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