Connie's Zucchini "Crab" Cakes

Laurie Scaggs 2

"These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!"

Modified from: Connie's Zucchini "Crab" Cakes

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Ingredients

30 m servings
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Original recipe yields 3 servings

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Directions

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  1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, crabmeat, flour and seasoning. Mix well.
  2. Shape mixture into patties. Dredge in flour.
  3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

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