Zucchini "Crab" Cakes

Tonight I tried a recipe that I've had saved for at least a year and a half from RecipeZaar for zucchini "crab" cakes. These don't have any crab in them, they're meatless, actually. They get their crab cake taste from the Old Bay seasoning, which is typical of crab cakes and other seafood dishes. These were very good, no complaints from anyone. It was a nice change from the zucchini cakes I've made in the past - just the typical zuke pancakes that lots of people make. This is definitely something we'd eat again. I might actually mix up a batch and freeze them on wax paper so I can just bake them during the off-season.

Zucchini "Crab" Cakes

2 1/2 cups grated zucchini (I used yellow and green zukes from my garden)
1 egg, beaten (local, free-range, hormone/antibiotic-free)
2 tablespoons butter, melted (organic)
1 cup bread crumbs
1/4 cup minced onion (didn't use it b/c I used seasoned breadcrumbs)
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour (didn't use it)
1/2 cup vegetable oil for frying (didn't use it)

(I started by putting my grated zucchini in a colander over a bowl sprinkled with a little salt to bring out the moisture... I let them sit for about 30 minutes.) In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

(Instead of frying mine, I put them on a sheet pan and sprayed them with a little EVOO spray, and baked in a 400 degree oven. I baked for about 12 minutes, then flipped them over to bake another 15 minutes.)