Indulge in a flavorful twist on the classic crab cake, packed with tender tuna, crunchy zucchini, and savory herbs. Succulent mock crab cakes are cooked to perfection in this mouthwatering meal plan.
Ingredients
Tuna -
2
each ,
canned in water
Stuffing Mix -
1
cup
Water -
0.25
cup
Zucchini -
0.50
cup
Egg -
1
each
Mayonnaise -
2
tablespoon
Old Bay -
1
teaspoon
Worcestershire Sauce -
1
teaspoon
Lemon Juice -
2
teaspoon
Lemon Zest -
0.50
teaspoon
Onion -
2
tablespoon
Celery -
2
tablespoon
Parsley -
1
tablespoon
Garlic Powder -
1
pinch
Black Pepper -
0
teaspoon
Instructions
Drain tuna well.
Grate zucchini and squeeze dry.
Finely mince onion and celery.
Hydrate stuffing mix with the heated water 2–3 minutes.
Mix tuna, stuffing, zucchini, egg, mayo, and seasonings.
Fold in onion, celery, and parsley.
Form into ~6 patties (12 if doubled).
Chill 15–20 minutes to firm up.
Pan fry in butter and oil until browned.
Do you want to build a weekly plan around this recipe?