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If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 229 calories, 12 g fat (3 g saturated fat), 49 mg cholesterol, 567 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Zucchini Cakes in Quick Cooking July/August 2002, p35
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Reviewed on Sep. 05, 2011 by Kromwel
I made these for lunch today and my husband and sons really liked them. After shredding the zucchini, I squeezed the liquid out of it and then patted it dry with paper towel before mixing it into the egg mixture. They fried up really nice and held together. I also made a dipping sauce using miracle whip, relish, mustard and seafood seasoning. It was delicious. Thanks for the ideas on how to use your zucchini when you have too much!
Reviewed on Mar. 09, 2010 by 19632
I love this recipe,iadd 1 tbsp fine chopped sweet red peppers,and i pat the zucchini dry before i combine
Reviewed on Aug. 19, 2009 by holbug
These cakes were good, but too wet. I had to add extra bread crumbs in order to form a patty. Will make again but with an adjustment for bread crumbs.
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