Connie's Zucchini Crab Cakes

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Connie's Zucchini Crab Cakes). These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Brief

Prep 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 5

Yield: 4 to 6 servings

Connie's Zucchini Crab Cakes

Ingredients

2 ½ cups grated zucchini

1 egg

beaten

2 tablespoons butter

melted

1 cup seasoned bread crumbs

¼ cup minced onion

1 teaspoon Old Bay Seasoning TM

¼ cup all-purpose flour

½ cup vegetable oil for frying

Side Dish

Directions

Step 1

In a large bowl combine zucchini egg and butter or margarine. Stir in seasoned crumbs minced onion and seasoning. Mix well.

Step 2

Shape mixture into patties. Dredge in flour.

Step 3

In a medium skillet heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutritional Information

Connie's Zucchini Crab Cakes

Servings Per Recipe:5

Calories: 195.7

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 23.2g 8%

Dietary Fiber: 2g 8%

Sugars: 2.8g

Fat: 9.1g 14%

Saturated Fat: 3.8g 19%

Cholesterol: 49.4mg 17%

Vitamin A Iu: 303.8IU 6%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.2mg 11%

Vitamin C: 10.2mg 17%

Folate: 57.3mcg 14%

Calcium: 57.4mg 6%

Iron: 1.7mg 10%

Magnesium: 22.4mg 8%

Potassium: 226.8mg 6%

Sodium: 319.9mg 13%

Thiamin: 0.3mg 26%

Calories From Fat: 82.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.