Zucchini "Crab" Cakes

With the use of Old Bay Seasoning, a classic herb mixture most often used for crab cakes, these little patties can justifiably be called Vegan Crab Cakes.  From the book The Vegan Table by Colleen Patrick-Goudreau.  Love that book!

Zucchini Cakes

2 ½ cups peeled and grated zucchini (about 5 small)

2 Tbsp. nondairy, nonhydrogenated butter (such as Earth Balance), melted

1 cup bread or cracker crumbs, seasoned or plain (crushed Saltines work great)

¼ cup minced yellow or red onion

1 tsp. Old Bay Seasoning

 ¼ tsp. salt (or to taste)

Freshly ground pepper, to taste

¼ cup all-purpose flour

Canola oil, for frying

Spread grated zucchini on a kitchen towel, and roll up jelly-roll style.  Twist towel tightly to wring out as much liquid as possible.  (You may even need to do this twice with two different towels.)  If you fail to do this, your zucchini cakes will be too wet.

In a large bowl, combine zucchini and nondairy butter.  Stir in bread crumbs, minced onion, Old Bay Seasoning, salt, and pepper.  Mix thoroughly to combine.

Coat your hands in oil, and shape mixture into patties.  Coat each patty in flour.  In a skillet, heat oil over medium-high heat until hot.  Fry patties until golden brown on both sides.  (Reheat in toaster oven or skillet.)

Yield:  8 servings