Thursday, August 4, 2011

Zucchini Mock Crabcakes

These freeze nicely.  I usually make a bunch when zucchini is plentiful, then freeze them individually for later use.

Source:  Chambersburg Brethren in Christ Church Cookbook

2 c. shredded zucchini
2 eggs, slightly beaten
3/4 c. dry bread crumbs
1 t. Old Bay seasoning (or less, to taste)
1/4 t. pepper
1 T. mayonnaise

Mix ingredients well.  Form into cakes.  Heat oil in nonstick skillet; cook until light brown and set.

No comments:

Post a Comment