zucchini "crab" cakes

makes about 10 'chini cakes (as john likes to call them)

you will need:

around 4 C grated zucchini ( about 3 nice-sized zucchini - not ginormous but not measly either)
2 egg replacers
3 T Earth Balance vegan butter, melted
2 1/2 C Panko japanese bread crumbs and 3 T for coating
1/2 C unbleached all-purpose flour and 2 T for coating
3-4 tsp Old Bay Seasoning (to taste)
few T olive oil for frying

how to make these delicious little monsters:

wash zucchini and shred using the larger side of a cheese grater (i like to leave the skin on). sprinkle with a little bit of salt and drain in colander for a few hours. it's important you get most of the moisture out or else they will have a mushy texture. occasionally press onto shredded zucchini using a potato smasher or a spatula. right before you're ready to mix the ingredients, press about two paper towels onto the zucchini. by now it will look like you have about half of what you started with.

in a large bowl, combine zucchini, egg replacer and butter. stir in bread crumbs, flour and seasoning. mix well.

shape mixture into patties. dredge in 2 T flour mixed with 3 T bread crumbs.

in a medium skillet, heat oil over medium high heat until hot. fry patties in oil until golden brown on both sides. be very gentle when flipping them because they will fall apart if you're too rough.

serve on your favorite whole grain roll (but watch out for high fructose syrup in the ingredients- thank you ang and darryl for pointing that out to me!) tastes really yummy with cocktail sauce. extra patties can be frozen to be reheated later for a quick meal.

nothing beats a real crabcake, but you will be amazed at how much these resemble the real thing for a fraction of the price and minus the cost of life!