• 1 cup zucchini, grated on large holes of grater
• 1/4 cup onion, grated
• 1/2 cup red bell pepper, diced
• 2 tablespoons butter
• 3/4 cup bread crumbs
• 1 tablespoon minced parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• Mayonnaise to bind (about 1/4 cup)
• 1 pound cooked crab meat
• Bread crumbs or flour to dust
• 2 tablespoons butter
• 1 tablespoon oil

Method

Grate zucchini over large holes of grater into a sieve.  Let drain, pressing out water from time to time, for about an hour. Finely grate onion and dice red bell pepper as small as you can - almost into a mince.

Dry zucchini in a tea towel and put into a bowl with onion and red bell pepper.  Stir in bread crumbs, parsley, lemon juice and cayenne pepper. Mix well and add just enough mayonnaise to bind the ingredients.

Gently mix in the crab meat. Do not overwork or the crab will break up.  You want to have the taste of crab.

Make patties with your hands, being sure to not pack too hard. Chill in the refrigerator to set, for at least one hour.

Dust with finely ground bread crumbs or flour. Be sure that the dusting is light or cakes will lose their delicacy. Sauté, turning once to brown both sides, in a combination of olive oil and butter. Serve with lemon juice or tartar sauce.

If you make this as mini-cakes, they are a wonderful appetizer in the summer.

Serves: 4 to 6 as main course, 10 - 12 if made small as appetizers

This recipe from www.inmamaskitchen.com

Contributor: Raquel Rubin

TIP: Mixing olive oil into butter to sauté keeps the butter from burning too much, but still lets you get the flavor of butter and a golden-brown edge.

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