Green Swamp SoupKid, Earth and Time Friendly Recipes

Zucchini crab cakes have been one of my signature recipes for a long time. They’re relatively easy to make and no crabs were harmed in the process! My daughter Sophia absolutely loves this recipe, but I’m a bit embarrassed to say that she thinks they taste like McDonald’s hash browns! Oh well, they’re a gazillion times better for her than that. And, I’ve included a vegan alternative that I’ve taste-tested — it’s better than the egg version hands down.

Krabby Patties (Vegetarian)
2 cups coarsely grated zucchini, unpeeled (about 1 medium)
1 cup Italian or whole wheat bread crumbs
1/2 cup onions, grated or finely chopped
1 tablespoon mayonnaise (I use soy mayo, which is much lower in fat)
1 tablespoon Old Bay seasoning
1 egg, beaten or 1 tbsp. N-ergy Egg Replacer, beaten with a fork
1/2 cup of flour

Directions:

1. Combine all ingredients except flour in a small bowl (grate the zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted — if it’s too dry, add another egg; if too wet, add more bread crumbs. NOTE: recipe can be doubled or tripled easily.

2. Heat some oil in a skillet. Form mixture into patties and dredge in flour. Drop into frying pan over medium heat until golden brown on both sides, about 5 to 8 minutes per side. Makes 4 big or 6 medium cakes.

Krabby Patty Sauce

Ingredients:

1 clove garlic
1 tbsp. lemon
3 tbsp. olive oil mayo (or soy, or whatever you’d like)
1 dash hot sauce

For kids who don’t like spice, just don’t use the hot sauce.