faux crabcakes. made with summer abundant zucchini. these were good and simple to prepare. a bit time consuming with the draining & the chillin', but with all the spice of a real crabcake. get your veg on. here’s how:
you’ll need:
large hole grater
colander
food processor
4-5 zucchini, grated, salted & drained to = 4 cups grated
1 cup, freshly made breadcrumbs (stale bread, crusts removed)
1 egg, beaten
2 green onions
¼ cup red pepper, finely diced
1½ teaspoons Old Bay seasoning
1 teaspoon dijon mustard
1 tablespoon mayo or plain yogurt
cayenne or red pepper flakes
for frying:
veg oil & butter
you’ll do:
grate zucchini. place in colander, sprinkle lightly with salt and let drain in sink for 30 minutes. after the 30 mins, pick up and squeeze out excess water. pat dry with a paper towel. you should have about 2 cups zucchini here.
in a food processor, drop in cubed stale bread and whiz. make about 1 cup breadcrumbs.
in a large mixing bowl mix all ingredients (EXCEPT the oil & butter that you will use for frying). slowly stir in the breadcrumbs until you get a nice dry consistency. dry enough so you can form a patty.
form into 7-8 patties, to resemble crabcakes, and place on parchment/wax paper on a sheet pan/cookie tray that will fit into your fridge. let chill for an hour or so or up to several hours. hell, the day before, just cover with cling wrap.
make sauce here.
heat oil & butter in large skillet. when oil/butter mixture is hot, lift paper up and dump patty onto a pancake turner/spatula. these are delicate! then slide them into the oil/butter. fry until brown then turn them by using a fork with the spatula to get them flipped over to brown the other side. when nice & browned remove from oil and place onto paper towel to drain.
i served mine on a bed of arugula dressed with vinaigrette and topped with sauce. yum.
sauce recipe:
½ cup mayo
1 teaspoon prepared horseradish sauce
1 squirt of ketchup
1 teaspoon of Old Bay seasoning
1 teaspoon lemon juice
you’ll need:
large hole grater
colander
food processor
4-5 zucchini, grated, salted & drained to = 4 cups grated
1 cup, freshly made breadcrumbs (stale bread, crusts removed)
1 egg, beaten
2 green onions
¼ cup red pepper, finely diced
1½ teaspoons Old Bay seasoning
1 teaspoon dijon mustard
1 tablespoon mayo or plain yogurt
cayenne or red pepper flakes
for frying:
veg oil & butter
you’ll do:
grate zucchini. place in colander, sprinkle lightly with salt and let drain in sink for 30 minutes. after the 30 mins, pick up and squeeze out excess water. pat dry with a paper towel. you should have about 2 cups zucchini here.
in a food processor, drop in cubed stale bread and whiz. make about 1 cup breadcrumbs.
in a large mixing bowl mix all ingredients (EXCEPT the oil & butter that you will use for frying). slowly stir in the breadcrumbs until you get a nice dry consistency. dry enough so you can form a patty.
form into 7-8 patties, to resemble crabcakes, and place on parchment/wax paper on a sheet pan/cookie tray that will fit into your fridge. let chill for an hour or so or up to several hours. hell, the day before, just cover with cling wrap.
make sauce here.
heat oil & butter in large skillet. when oil/butter mixture is hot, lift paper up and dump patty onto a pancake turner/spatula. these are delicate! then slide them into the oil/butter. fry until brown then turn them by using a fork with the spatula to get them flipped over to brown the other side. when nice & browned remove from oil and place onto paper towel to drain.
i served mine on a bed of arugula dressed with vinaigrette and topped with sauce. yum.
sauce recipe:
½ cup mayo
1 teaspoon prepared horseradish sauce
1 squirt of ketchup
1 teaspoon of Old Bay seasoning
1 teaspoon lemon juice
2 comments:
This entire post is an exercise in flirting. To the objective, disinterested observer, you obviously want to get fauxed.
looks yummy. Thanks for not calling them "krabcakes".
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