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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 15, 2012
This was very good. I added a can of real crab meat for the protein. I also added more bread crumbs and more old bay as mentioned. I also cooked smaller patties to help keep the crispiness... but real crab cakes are mooshy on the inside and crispy on the outside... I then made a sauce to eat with them with a couple big spoonfuls of mayo, some roasted red pepper and cayenne pepper to taste. blended it all up in the processor. it was tasty the next day on toasted bread with the sauce and lettuce and tomato and a little avocado. I reheated in the toaster oven to maintain the crunch.
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