Zucchini “Crab” Cakes with Homemade Tartar Sauce

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!