Saturday, June 19, 2010

Summer Squash "Crab" Cakes

I made these for the first time several years ago.  They were in the rotation for awhile and then for some reason fell off the radar.  These things happen.  But in this week's CSA we had our choice of several summer squash so I picked up a zucchini and a yellow crookneck squash and for some reason flashed back to this recipe. There are many versions of this on the internet - all essentially the same ingredients, just different proportions.  The recipe I made is as follows:

Summer Squash "Crab" Cakes

1 medium zucchini
1 medium crookneck squash
1 yellow onion
1 cup bread crumbs
1 1/2 tablespoons mayonnaise
1 tablespoon + 1 teaspoon Old Bay Seasoning
2 eggs, beaten (or flax seed egg replacer)

Preheat oven to 500 degrees.  Grate the zucchini and yellow squash (using a food processor will make this a 5 second job).  Using your hands, squeeze out as much liquid as you can from the shredded squash and place it in a large bowl.  Next put the onion through the grater on the food processor and again, remove as much liquid as you can before placing the onion in the bowl with the squash.  Add in the remaining ingredients and blend until well combined.   Using a cookie scoop (I used a 1/8 cup scoop) measure out the mixture and place on a greased baking sheet (I usually line with foil to make clean up simpler) and flatten the scoops a bit.

Bake for about 25 minutes, turning them over after 15 minutes or so.  I did have trouble with a couple of them sticking but I think it might have been this new 100% recycled foil I bought.  Nice idea but it didn't really behave the way I'm used to.  Also, I have a small oven so I used two baking sheets and kept changing their rack position back and forth.  In the end I managed to get them all on one sheet which is how I should have started.  It's not a bad idea to keep an eye on them though because ovens can vary.  I use fat free mayonnaise and it worked just fine.  We topped these with a little mayo mixed with dried dill and fresh lemon juice.  
My dear husband keeps reminding us that it is Father's Day Eve so the house is all aflutter.  We are going on a vizsla group walk in the morning at Ft. Funston (check out the link - this guy has amazing pictures).  We don't go on these very often because we have such great place to walk right near our house but we are giving it a go tomorrow.  It is a lot of fun (especially for the dogs) but for me it's like going on a field trip with a bunch of 4 year olds who all look exactly like your kid - nervewracking!  But as they say, a tired dog is a good dog so it will give us a great start to the week!


eleni said...

I really enjoy a good "cake", a "pattie" or anything similar... I like your ingredients, so it must taste very good!!!

JGH said...

Great idea to do this with Old Bay for that crab cake taste! I made some "meatballs" last year with eggplant and zucchini - anything made with those italian breadcrumbs has that same flavor so it would be nice to try something else.
(did you get any pics of the vizlas?)

Guinnah said...

Eleni my daughter is the same way! I love being able to oven "fry" these.

JGH - the vizsla pics are up in my latest post. I actually made a flash slideshow but couldn't upload it to youtube so couldn't post it. When you made the "meatballs" did you shred the eggplant or finely chop it? I used finely chopped mushrooms seasoned with lots of fennel seed and hot pepper to make a ground sausage substitute all the time.