Zucchini “Crab” Cakes II
This is a simpler version of my other crab cake recipes!
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: 4 chopped garlic scapes, the zucchini, 1.5-ish cups breadcrumbs, 3 eggs, and the whole spice packet (2 tsp) of Stock + Spice Great Bay Blend.
In a fry pan over medium, heat 3-4 Tbsp canola oil, (or other high-heat oil). Use your hands or spoon 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 lemon, tomato, sour cream, aioli, or even hot sauce!
