It is time to start adding in some of the fresh fare available in the supermarkets to our meals, and little can speak of the promise of summer as well as fresh zucchini. Zucchini is starting to show up in markets from southern climates and makes the perfect accompaniment to these crab cakes. The crab cakes are easy to make, but can also be made ahead of time and kept in the refrigerator until you are ready to fry and serve them up.
- 16 oz. of crab meat
- 1 medium zucchini
- 1 medium potato
- 1/2 cup breadcrumbs
- 1 egg and two egg yolks
- Salt and pepper
- 2 cloves of garlic
- 1 lime
- 1 tablespoon balsamic vinegar
- 1/2 cup olive oil
- Flour for dredging
- 2 additional tablespoons of olive oil
Pierce potato and place in the microwave. Cook on high until tender, approximately 8 minutes. Cool, peel, and mash potatoes.
While waiting on the potatoes, shred zucchini into cheesecloth or a clean dish towel over a colander. Squeeze cheesecloth to remove as much moisture from the zucchini as possible. Mince garlic and lightly beat the single whole egg.
Place the zucchini, egg, crab, mashed potatoes, breadcrumbs, and salt and pepper into a large mixing bowl. Stir with a wooden spoon until all of the ingredients are combined. Divide mixture into ten portions and form patties. Place on tray and chill for an hour.
Zest and Juice lime into a small bowl and combine with minced garlic, mustard, vinegar, and 2 egg yolks. Drizzle 1/2 cup of olive oil into the mixture slowly while whisking. Add salt and pepper to taste.
Dredge crab cakes in flour and fry them in a pan with olive oil, set on medium high. Cook for 3 minutes on each side or until golden brown. Serve with lime sauce over top or for dipping.