Friday, July 5, 2013

Summer Squash Crab Cake

Another great recipe from Amy who picks up her share at Edens Market in Mt Lebanon. Thanks so much. We can always use new ideas for summer squash

Amy says: "I usually use patty pans; depending on what I have on hand, I will also add shredded carrot or finely chopped celery too."

2c coarsely grated summer squash
1c Italian bread crumbs
1 onion (finely chopped)
1 Tbs mayonnaise
1 Tbs Old Bay seasoning
1 egg (beaten). 
Combine, adjust texture, form into patties. Bake in a 425 degree oven for 20-25 minutes covered loosely with foil, then broil until tops are golden. Makes 4 big or 6 medium cakes. Mayo sauce to go on top - just a handful of whatever herbs you have, chopped finely and added to a cup of mayo and a bit of sour cream.

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