July 28, 2014
To help get us in the mood for spring, we’ve given a seasonal makeover to the classic crab cake.
We started by adding the fresh flavor of shredded zucchini. It melts into the bolder flavors of the other ingredients, yet still keeps the crab cakes tasting light. For a binder, we skipped the usual bread and instead used mashed potato, which gives the finished crab cakes a light and fresh texture. For a topping, we created a simple lime aioli, which lends a vibrant tang.
This recipe comes together quickly, but also is do-ahead easy. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.