Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Vegetarian Crab Cakes
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- #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.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.