This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Vegetarian Crab Cakes
- add review
- #16379
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups grated zucchini
2 large eggs, beaten
1 cup fine dry breadcrumbs
3 green onions, chopped
2 teaspoons Old Bay seasoning
1 teaspoon mayonnaise
vegetable oil
tartar sauce
directions
Drain zucchini, pressing between layers of paper towels. Combine zucchini and next 5 ingredients in a bowl. Shape mixture into patties (mixture will be soft).
Pour oil to depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce.
added by
supersalad
nutrition data
82 calories, 3 grams fat, 11 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
October 11, 2009
I wanted to see if this recipe was anything like the real crab cake, but without the fishy smell/taste. The recipe is unbelievable! It's quick, and simple. The zucchini have the same texture as the crab if not better. I highly recommend trying this recipe.