Crab Cake on Zucchini Fritter

What a wonderful finish to my garden zucchinis. I love the crab cake and I love the fritters. Together they are a dream come true. I used a simple lemon caper sauce, but any sauce would do. If you still have a few zucchini left I swear you won’t be disappointed if you give this dish a go!

Lumpy Crab Cakes
16 oz really good lump crab meat
1 Tbs Dijon mustard
2 tsp Worcestershire sauce
1 lemon
1 cup mayonnaise
2 tsp horseradish
1 Tbs Old Bay
1 Tbs parsley
1 egg + 1 yoke
1/4 tsp celery salt
3 slices white bread, put in blender

Drain the crab meat and gently pick through it to make sure there are no residual shells. In a mixing bowl add all the ingredients together before adding the crab. Gently combine the crab into the mixture and form into 6 half cup sizes. Cover and refrigerate for 20 minutes.

Zucchini Fritters
4 cups shredded zucchini
2 tsp salt
1/4 cup finely minced onion
2 Tbs fresh chopped parsley
2 Tbs fresh chopped dill
1 tsp salt
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp celery salt
1/2 cup grated Parmesan cheese
1/2 cup feta crumbles
1/4 cup flour
1 whole egg = 1 yolk
Coconut oil cooking spray

Shred the zucchini on the grater. Place in a bowl lined with a clean towel and add the grated zucchini and 2 tsp of salt. Allow to sit for at least 20 to 30 minutes. Then squeeze as much of the water out of the zucchini as you can. Discard the water and add the contents of the towel to the bowl. Gently toss the mixture together until the zucchini is evenly coated with the remainder of the ingredients. Heat a cast iron skillet to medium and spray the pan with the coconut oil. Using a 1/2 cup measuring scoop, press mixture into the cup then add it to the pan pressing on it with the back of the cup to spread it out a little. Cook on one side for about 3 minutes. Spray the up-side with a little more coconut oil and flip to the other side to cook for 3 more minutes. 

Remoulade Sauce
1/2 cup mayonnaise
1 lemon, juiced
1/2 tsp celery salt
1 tsp hot sauce
1 Tbs parsley
1 Tbs sweet onion, minced
1 garlic clove, minced
1 Tbs capers

In a bowl, mix all the ingredients together and place in the refrigerator until you are ready to use.

Heat a cast iron skillet on medium-high. Sprinkle on a little water when you think it’s hot enough. If the water jumps and sizzles away then the pan is ready. Add the crab cakes and cook for 3 minutes on each side. Do not attempt to turn them more than once. Once they are cooked golden brown on each side, plate and serve with the Remoulade Sauce and salad. Delicious!

Enjoy!

Heidi

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