Title: Zucchini Mock Crab Cakes
Categories: Vegetarian, Vegan, Main dish
Yield: 4 Servings

4 sl Bread, whole wheat;crumbled
1 ts Baking powder
1 ts Seafood seasoning, such as
-Old Bay
1 tb Mayonnaise, eggless, + 1 tsp
1/4 c Tofu, soft
2 c Zucchini; unpeeled, finely
-shredded

Blend the tofu with a hand mixer until creamy. In a large bowl, combine
all ingredients except zucchini.
Mix well.

Place zucchini in a large strainer. Press out as much liquid as possible.
Add zucchini to bread mixture. Mix with a fork for several minutes, until
mixture is well combined and holds together.

Preheat a nonstick griddle or skillet over medium heat. Oil it lightly or
spray with a nonstick cooking spray.

Divide zucchini mixture evenly into 8 portions and shape each portion into
a patty. Place on prepared griddle and cook, turning several times, until
patties are lightly browned on both sides.

Serve hot. Leftovers are good hot or cold.

From the files of DEEANNE