I spent a few years of my childhood in Maryland living where the Potomac River meets the Chesapeake Bay.
I have fond memories of crabbing with my family- out on a row boat pulling up crab traps or sitting on the edge of the little bridge on our road dropping bits of chicken tied to a string into the water and pulling them back up with crabs attached.
As a result have a fondness for crab cakes. Since I now live in the mountains of North Carolina and crab is not in abundance I don’t eat crab cakes nearly as much as I’d like.
But what I do have an abundance of is zucchini and as luck would have it substituting zucchini for crab can make a pretty good “crab” cake.
It’s probably obvious where the names comes from- those too poor to afford the high cost of crab, can easily make a cheap alternative by using shredded zucchini in place of the crab meat. Either way it’s a nice vegetarian option or just a great way to use up that mountain of zucchini from your garden!
Related Reading: 50 Zucchini Recipes for Your Summer Harvest
So if you’ve got zucchini taking over your kitchen, give these poorman’s crab cakes a try!
How to Make Poorman’s Crab Cakes!
~ 2 cups of grated zucchini/summer squash, about 3 medium
1 cups bread crumbs
1 small onion- finely chopped
2 cloves minced garlic
1-3 tsp Old Bay Seasonings (to your taste)
Mix all of the ingredients together and allow to sit for a few minutes. You can adjust all the amounts to suit your needs- but the end result should be a mixture that will hold together when formed into patties.
Heat a skillet over medium heat. Drizzle olive oil in your pan and place your zucchini patties in the pan and allow to cook until golden on both sides.
You can serve these as is, with ketchup or your choice of sauce or as a sandwich. These can also be made using frozen zucchini (thawed and drained), so it’s a great dish to make in the winter that uses some of your preserved summer harvest! You can find a printable version of this recipe below. Enjoy!