Zucchini “Crab” Cakes with Garlic Cilantro Aioli

Spice Profile: allspice, ancho chiles, bay leaves, black pepper, cayenne, celery seed, cinnamon, cloves, cumin, dulse, garlic, ginger, mustard, onion, paprika, salt

Grate 4.5 cups of zucchini (1-2 zucchini), and add 1-1.5 tsp salt. Let rest in a colander a few minutes, then press out extra liquid. In a large mixing bowl combine well: 1 small diced red onion, the zucchini, 1.5-ish cups breadcrumbs, 3 eggs, and the whole spice packet (2 tsp) of Stock + Spice Great Bay Blend.

Meanwhile, make the Aioli! Puree: 1 garlic scape, a handful of chopped cilantro, 3 Tbsp plain Greek yogurt, 2-3 tsp lime juice, 1 tsp hot sauce or chili paste, (optional), & salt to taste.

In a fry pan over medium, heat 3-4 Tbsp canola oil, (or other high-heat oil). Use your hands to form palm-sized "cakes“, place carefully into the hot oil and fry 3-4 mins each side until golden brown. Remove from oil to a rack. Serve with Aioli on top & enjoy!