You may also like
Categories:
olive oil zucchini egg Greek yogurt crackers flour ground pepper fresh parsley Greek yogurt lemon dill relish parsley salt
Viewed: 35 - Published at: 3 years agoIngredients
- 2 Tablespoons Olive Oil
- 2 cups Grated Zucchini
- 1 whole Egg, Slightly Beaten
- 3 Tablespoons Greek Yogurt
- 1 cup Crushed Crackers (or Bread Crumbs)
- 2 Tablespoons Flour
- 1 Tablespoon Old Bay Seasoning
- 1 teaspoon Ground Pepper
- 1 Tablespoon Fresh Parsley, Chopped
- 1 cup Greek Yogurt
- 1 whole Lemon, Juiced
- 2 Tablespoons Dill Relish
- 2 Tablespoons Chopped Fresh Parsley
- 2 dashes Hot Sauce, Optional
- Salt And Pepper, to taste
Method
- For the zucchini crab cakes:
- In a large non-stick skillet, heat 1-2 tablespoons olive oil over medium-high heat.
- Combine grated zucchini, egg, yogurt, crushed crackers, flour, Old Bay, pepper and chopped parsley in a large bowl.
- Mix with a spoon until all the ingredients are combined.
- Using a small ice cream scoop, scoop a few crab cakes into the skillet at a time, pressing down slightly on each crab cake once its in the skillet.
- Cook until golden brown on each side (about 3-4 minutes on each side).
- Remove from the skillet and drain on paper towels.
- Continue frying the crab cakes until all the batter is used.
- Serve with homemade tartar sauce (recipe below) and enjoy!
- For the tartar sauce:
- Combine the cup of Greek yogurt, lemon juice, dill relish, chopped parsley and hot sauce (if using) in a small bowl, and mix with a spoon until combined.
- Taste, and add salt and pepper to your liking.
- Serve sauce with warm zucchini crab cakes, and enjoy!
