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Question for anyone that has made the Zucchini Faux Crab Cakes
- Thread starter monj
- Start date
These with both zucchini and crab are in my "to try" list, but my list is like Deb and Cheezz's.
http://www.mysuncoast.com/content/recipes/oldrecipes/story/Zucchini-Blue-Crab-Cakes/_n2BXvrK_EezJwg_gOKdyw.cspx
http://www.mysuncoast.com/content/recipes/oldrecipes/story/Zucchini-Blue-Crab-Cakes/_n2BXvrK_EezJwg_gOKdyw.cspx
music-city-missy
Well-known member
If you are talking about the recipe I posted from my friend's blog, yes
I've made them both ways. I have made them and frozen them cooked and uncooked. They are pretty versatile.
Sorry meant to say that for the large fundraiser where I first tasted them, they were made in advance and reheated/crisped a little in the oven prior to serving. They also will hold in a low low oven pretty well too however, I usually use a rack on a sheet pan rather than just putting them on the sheet pan. That way they don't get too brown and it keeps them nice and crispy, no chance of getting soggy on the rack.
I've made them both ways. I have made them and frozen them cooked and uncooked. They are pretty versatile.
Sorry meant to say that for the large fundraiser where I first tasted them, they were made in advance and reheated/crisped a little in the oven prior to serving. They also will hold in a low low oven pretty well too however, I usually use a rack on a sheet pan rather than just putting them on the sheet pan. That way they don't get too brown and it keeps them nice and crispy, no chance of getting soggy on the rack.