MOCK CRAB CAKES

"Mock Crab Cakes was one of the most popular recipes in the Food section's former Countdown to Dinner column. It was sent to us by Kurt Karafinski of Shaler, who invented and contributed 13 recipes during the column's eight-year run. It first appeared on August 16, 2001 and reran a year later, after we were inundated with calls from readers who had lost the recipe. The skeptics at my testing table six years ago exclaimed, "This tastes like the real thing. It's delicious!"-- Nancy Anderson

2 cups coarsely grated zucchini, unpeeled, about 1 medium (we grated it into a colander)
1 onion, finely chopped (we grated it on top of the zucchini)
1 cup Italian bread crumbs (or as needed)
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten (or as needed)
3 tablespoons olive oil

Press on zucchini/onion mixture to force out some liquid. Combine with other ingredients in a medium bowl and mix well. If the texture is too wet, add more bread crumbs (we added an extra 2 tablespoons); if too dry add another egg.

Heat oil in a large skillet.

Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side.

Makes 4 large or 6 medium cakes
Source: Pittsburgh Post-Gazette, July 26, 2007