We were in Virginia Beach for vacation recently, and the mid-Atlantic is crab central. I got a brainstorm to swap out the crab for summer zucchini, but that’s really the only change in this recipe. It’s heavy on the Old Bay, held together with saltines, and has a tangy bite of mustard and hot sauce.
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Time: About 30 minutes active and total
1 pound zucchini, grated
1/2 teaspoon salt
2 scallions, sliced
1/2 cup corn
2 1/2 ounces saltines, smashed well or pureed
1/4 cup mayo
1/4 cup plain yogurt
2 tablespoons Old Bay Seasoning
1/2 lemon, juiced
1 tablespoon dijon mustard
1/2 tablespoon hot sauce
1 tablespoon extra virgin olive oil
1. Put grated zucchini in a paper towel-lined colander. Sprinkle with salt and let sit to drain in the sink.
2. Meanwhile, toss scallions, corn and saltines together in a large bowl. Set aside.
3. In a small bowl, whisk mayo, yogurt, egg, Old Bay, lemon juice, mustard and hot sauce.
4. Pick up the zucchini with the paper towel and squeeze, gently, but firmly, as much liquid out as possible. Add to vegetable-saltine bowl and toss. Mix in the mayo mixture until thoroughly combined.
5. Heat extra virgin olive oil over medium-low heat in a large skillet. Form mixture into 6 patties and sauté 5 minutes per side, until golden. Serve with tartar sauce or add to a bun with fixin’s for a sandwich.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty–just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.