Connies zucchini crab cakes –
Hey fam! Today, we’re diving into a delightful twist on a classic favorite with these Zucchini Crab Cakes. You know how we love our crabs—always bringing that delicious flavor to the table. This recipe offers a fresh and healthy spin that’ll have everyone begging for seconds. Let’s get cookin’!
Zucchini Crab Cakes
Check out this mouth-watering image of our Zucchini Crab Cakes. Ain’t they looking scrumptious?
Ingredients:
- 2 medium zucchinis, grated
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- First things first, squeeze that grated zucchini to get rid of any excess moisture. You don’t want soggy cakes, y’all!
- In a big bowl, mix the grated zucchini, lump crab meat, breadcrumbs, Parmesan cheese, mayonnaise, minced garlic, beaten egg, Dijon mustard, fresh parsley, salt, and pepper. Give it a good stir until everything is well combined.
- Once everything’s mixed up nicely, you can form the mixture into patties, about 2-3 inches wide. You should end up with around 8 patties.
- Heat a skillet over medium heat, and drizzle some olive oil. Once it’s nice and hot, add your patties to the skillet. Fry them for about 4-5 minutes on each side, or until they’re golden brown and crispy.
- Once cooked, let them drain on some paper towels to soak up any extra oil. This step is crucial for that perfect texture!
- Serve these beauties hot with a side of your favorite dipping sauce—maybe some zesty remoulade or a tangy tartar sauce. They’re sure to impress!
Now that you know how to whip these Zucchini Crab Cakes up, you gotta try them out. Perfect for family gatherings, brunch with friends, or even a cozy date night at home. Enjoy and happy cooking!
