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Music City Missy

Rec Zucchini Faux Crab Cakes w/Citrus Aoli

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2098 posts
Joined: Dec 9, 2005


Posted to Thread #16246 at 3:01 pm on Sep 20, 2009

My friend Nancy is an incredible chef. She made these for the second course of the Cooking Wild with Coach Jeff Fisher fundraiser for our local foodbank this past Monday. I cannot believe how incredible these are.

Zucchini Faux-Crab Cakes
2 cups coarsely grated Zucchini
1 cup Bread Crumbs (I used a baguette)
1 Egg
2 Green Onions, thinly sliced–use entire scallion
¼ cup small diced Sweet Red Bell Pepper
1 ½ teaspoons Old Bay seasoning
1 teaspoon Dijon Mustard
1 Tablespoon Mayonnaise (or plain yogurt)
Juice of ½ Lemon
a pinch or 2 Red Pepper flakes

vegetable oil, for frying with a smidge of butter

Place grated zucchini in a colander; sprinkle lightly with salt, allow to stand for 30 minutes,draining. Squeeze to remove additional liquid - zucchini should be fairly dry. Place zucchini, bread crumbs, with all the other ingredients in a large bowl and mix well.
Form into 8 patties the size of crab cakes.
Heat a small amount of oil and butter in a skillet, and cook patties on both sides, browning well. Drain on paper towel.

Citrus Remoulade
1 clove Garlic
1 Egg, room temperature
½ t. Dijon Mustard
½ t. Lemon zest
½ t. Orange zest
1 t. Lemon juice
1 t. Orange juice
½ t. Salt
1 cup Olive Oil

Place all the ingredients EXCEPT for the olive oil into a food processor fitted with the swivel blade.
Process for about a minute to break down the garlic into the other ingredients. Then, slowly pour the olive oil into the mix while processing. The mixture will become thick, like mayonnaise (which is what is basically is.)


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