Zucchini Crab Cakes With Old Bay Seasoning
Are you looking for a healthy, yet delicious way to use up your zucchini surplus? Look no further than these zucchini crab cakes with a classic Old Bay seasoning twist. This crowd-pleasing dish is perfect for summer gatherings, potlucks, or even a simple weeknight dinner.
Ingredients:
- 2 cups grated zucchini
- 1/2 pound cooked crab meat
- 1/4 cup finely chopped red onion
- 1/2 cup panko bread crumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
- Begin by squeezing out any excess moisture from the grated zucchini using paper towels or a clean kitchen towel.
- In a large mixing bowl, combine the zucchini, crab meat, red onion, and panko bread crumbs.
- In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper.
- Add the wet ingredients to the zucchini and crab mixture and stir until everything is evenly combined.
- Form the mixture into small patties, about 1/4 cup each.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and serve hot, garnished with fresh parsley and a side of lemon wedges for squeezing over the top.
Why These Crab Cakes Are So Great:
Not only are these crab cakes incredibly flavorful and satisfying, they also happen to be packed with nutritious ingredients.
Zucchini is a great source of antioxidants, vitamin C, and fiber. It's also incredibly low in calories, making it a perfect ingredient for anyone looking to cut back on their meat intake.
Crab meat is also incredibly healthy, packed with protein, omega-3 fatty acids, and essential vitamins and minerals.
Old Bay seasoning is a classic seafood spice blend that includes celery salt, black pepper, paprika, and more. It adds a savory, slightly spicy flavor that pairs perfectly with the seafood and zucchini in these crab cakes.
Tips for Making the Best Zucchini Crab Cakes:
- Be sure to squeeze out any excess moisture from the grated zucchini. This will help the crab cakes hold together better and prevent them from getting too mushy.
- Use high-quality crab meat for the best flavor, and be sure to remove any bits of shell or cartilage.
- Don't overcook the crab cakes, or they may become dry and tough. Aim for a golden brown exterior with a moist, tender interior.
- Feel free to adjust the seasoning to your preferences. Add more or less Old Bay seasoning, salt, or pepper as desired.
Overall, these zucchini crab cakes are a tasty and nutritious way to enjoy the flavors of the coast, without any of the guilt. Give them a try for your next summer gathering or weeknight dinner.