Seasonal Flavors: Squash Crab Cakes


By Denise Zito

When you think about your first bite of a crab cake, it’s not so much the taste of crab, but it’s the texture and the accompanying flavors that complete the experience.  We all love crab cakes, but of course they are expensive.

That’s why my sister-in-law Ronnie gave me this recipe. Its become a summer staple. It’s a great way to use up all that squash from the August garden and you can actually fool a few people into thinking you’re treating them to an expensive meal.

Squash Crab Cakes

  • 2 cups grated summer squash or zucchini
  • 1 tsp. Old Bay Seasoning
  • 1 cup seasoned bread crumbs 
  • 1 beaten egg
  • ½ tsp. salt
  • ½ tsp. pepper
  • Additional bread crumbs for rolling the cakes
  • Vegetable oil for frying

Mix and refrigerate for an hour or more. Form the cakes, roll in bread crumbs and fry in an inch of hot oil. Drain on paper towels and serve with your favorite tartar sauce.


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