Our gardens are sometimes a little slow going. Over the years we have figured out what does, and does not, grow well in our soil. When we planted our first garden here, the soil had so much clay that nothing would grow. It has taken years for us to get our little beds in a state where we can finally plant everything we want to. Even now, there are certain plants that have a hard time getting started.
However, one thing that has never had a hard time growing here, is squash. I am sure we could plant it half dead and not water it for a week and the plants would still produce enough that we are begging strangers to take it from us. Don't get me wrong, we are thankful it always does so well. And really we love to eat it. It's just that, after a while you run out of ideas of what to do with it.
This recipe was born from our determination to both, not go to the grocery store, and not eat another piece of grilled squash. Also, Lindsay is allergic to shellfish, and I love it. So...
Surplus vegetables, for the win!
Garden Mock Crabcakes
2 1/2 cups Yellow Squash (finely shredded) // 2 Tb melted butter or olive oil // 1 egg (beaten) // 1 cup cracker crumbs // 1/4 cup sliced green onion // 1tsp Old Bay // 1/2 tsp Tabasco // 1/4 tsp paprika // flour // vegetable oil for frying
Put squash in kitchen towel and squeeze out excess moisture. Place squash in a strainer over a bowl in the refrigerator to drain for at least another hour. Remove from fridge and combine with remaining ingredients except for flour. Shape mixture into small patties, we used a 1/3 measuring cup. Dust patties lightly with flour. Heat oil in large saute pan and fry patties in batches until crispy golden brown. Be careful not to crowd the pan. Serve immediately with hot sauce, tartar sauce, or whatever.