Crabbiless Crab Cakes

Tangent first...Have you noticed how vegetarians will name things known for the meat, and just add "-less" or the name to it for it to be vegetarian? Something like "Kobe Beef-less Steak", which will be a piece of tofu marinated in steak sauce. Or "chickpea tuna", which will be chickpeas, relish, mayo and mustard blended to look like tuna. This is one of the things that amuses me about vegetarian food names. On to the dish...

Crabbiless Crab Cakes from The Imus Ranch Cookbook
Serves 6

Ingredients
2 cups grated zucchini *about 2 zucchini
1 cup seasoned bread crumbs
1 1/4 cup cheddar cheese
1/2 cup finely diced red onion
1 egg, lightly beaten
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Directions
Combine the zucchini, bread crumbs, cheese, onion, egg, mayonnaise, Worcestershire sauce, mustard, salt, and pepper in a medium bowl; shape the mixture into 6 cakes. Heat the oil in large skillet over medium heat. Add the cakes and cook 7 to 10 minutes on each side, turning once, until golden and cooked through.

I cooked these cakes for my mom brother when I went home last weekend. They were DELICIOUS, we all agreed!!! Their aroma filled the house as I cooked them, causing me to salivate since I was STARVING. I served them with a side salad. The serving size was NOT enough for 6 people, I made 4 cakes. BTW, my bro is awesome - recently he's been willing to try things I cook, even though they are meatless. After he tried the cakes he gave me a pat on the back and said, "Hey sis, you're starting to be as good as mom.." a compliment nonetheless. This is going to become a staple in my book of meals. I plan to keep a zucchini on hand at all times to whip this together when I need something quick and tasty. I am going to make it again this weekend.