Friday, August 28, 2009

Keep it simple in the summer...(plus dogblogging Friday follies)

sunflowers in vaseThis time of year, I cannot be bothered with any recipe that calls for use of the oven (such as any type of casserole, even if it involves peppers and other summer standbys); if it can't be divided so that it can fit in a toaster oven, it doesn't get baked.

Thus, summer squash (which are not my favorite vegetables anyway, although I will slip finely chopped squash into a gumbo) such as zucchini do not get made into zucchini bread or muffins. Too hot for that mess, tasty as they can be.

However, one great summer recipe for zucchini is for mock crab cakes (Kim O'Donnell's version), which are easy to make and turn out well, especially if you don't make the cakes too big. The result is an easy, scrumptious meal (video via the saminal's flickr stream).

can of Old Bay seasoningYou must, however, use the original Old Bay Seasoning for any mock crab cake recipe; the other brands contain even more salt, and are thus dilute and bland. (I've checked the labels of the pretenders, and they don't even come close.)

Your great reward at the table:

zucchini mock crab cake
(Photo by Kim O'Donnel of the Washington Post.)
So, don't be too surprised if your cakes are lapped up in double quick time because everyone can't get enough of them (I know I can't)...

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