It would seem that I am not the only gardener overrun by zucchini this year, and I’m with most of the gardeners who responded to my last post; I’m delighted to have this problem of what to do with all of my zucchini. A few years ago a pal of mine posted a recipe on her Facebook page during the height of zucchini season. I was intrigued by the simplicity of the recipe and by the ingredient list which includes Maryland’s favorite spice mix, Old Bay Seasoning.
And so I began my usual process of fiddling, seeing how far I could move within the recipe while achieving the desired results. Over time I’ve adapted my friend’s lovely summer recipe and it is a zucchini staple in our house. While I won’t say that these actually taste like crab cakes (because my mother and many other Marylanders would be appalled by that idea), the flavor of these babies SUGGESTS crab cakes and they are just darned tasty crab facsimile aside. If Old Bay is not available in your area (I nearly passed out when I couldn’t buy it in California years ago), look for spice mixes intended for steamed spiced crabs, but be sure they don’t include super large chunks of spice as many shrimp boil spice mixes do OR try a homemade version like this one.
Zucchini “Crab” Cakes serves 4
- 3 cups grated zucchini
- 2 eggs (I used flax)
- 1 c garbanzo bean flour
- 1 T sunflower cheese (you could use mayo)
- 1 T apple cider vinegar
- 1 T Bragg’s Amino Acids (or soy sauce)
- 1-2 T Old Bay
The key to working with zucchini is to remember that it is FULL of water. In order to get browning in a pan, zucchini needs to be lightened of some its moisture load. To do this put your grated zucchini in a strainer with a sprinkle of salt stirred in. Let it rest for at least 15 minutes. I use that time to gather and measure the rest of the ingredients into a mixing bowl. Use a utensil to press zucchini to extract even more water. When you think you’ve pushed out all the water you can, wrap the zucchini in a clean dish towel and squeeze out as much as you can. Your zucchini will look a little less appealing after all this, but trust me, it’s well worth the momentary aesthetic sacrifice.
Combine all the ingredients in a bowl and stir to incorporate. Mixture should be wet, but able to hold a patty shape. If they are too wet to hold form, add a little more flour. Form into patties of whatever size you like. I made 8 “cakes” with my mixture. Heat oil in pan to medium and add the cakes. Allow them to brown on the bottom (this will mean leaving them alone for a couple of minutes, although as you can see I overshot for a couple). Flip and brown on the other side. Remove from heat. Serve with a big fresh garden salad. Happy summer!