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With shredded zucchini, plenty of Old Bay seasoning, and homemade tartar sauce, you won’t even miss the crab in these “crab” cakes!
For the zucchini crab cakes:
In a large non-stick skillet, heat 1-2 tablespoons olive oil over medium-high heat.
Combine grated zucchini, egg, yogurt, crushed crackers, flour, Old Bay, pepper and chopped parsley in a large bowl. Mix with a spoon until all the ingredients are combined.
Using a small ice cream scoop, scoop a few “crab” cakes into the skillet at a time, pressing down slightly on each crab cake once it’s in the skillet.
Cook until golden brown on each side (about 3-4 minutes on each side).
Remove from the skillet and drain on paper towels. Continue frying the “crab” cakes until all the batter is used.
Serve with homemade tartar sauce (recipe below) and enjoy!
For the tartar sauce:
Combine the cup of Greek yogurt, lemon juice, dill relish, chopped parsley and hot sauce (if using) in a small bowl, and mix with a spoon until combined. Taste, and add salt and pepper to your liking.
Serve sauce with warm zucchini “crab” cakes, and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!