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October 27, 2015


Faux Crab Cakes with Dill Yogurt Sauce and Chesapeake Kraut

Fall is here, but you can still have your summer and eat it too!

Before the recent first frost, we harvested the last of the summer goodies from the garden. With all of the onions, peppers, and zucchini we managed to pull, I couldn't help but want to share one of my favorite recipes, Faux Crab Cakes with Dill Yogurt Sauce, garnished with (of course!) Chesapeake Kraut. I hope you enjoy these as much as my family, who couldn't believe they were only eating vegetables. They just kept asking, "Are you serious, there is not crab meat in this?"

2 cups grated zucchini
1/2 onion 
1 bell pepper
1 banana pepper
jalapeno to taste
1/2 cup grated cheddar cheese
1/2 cup shredded Parmesan
2 eggs
1 cup flour
2 tablespoons Old Bay®
Handful of fresh parsley
Oil or butter for frying
Sweet Farm Chesapeake Kraut
Dill Yogurt Sauce

1/2 cup plain yogurt
1/4 lemon
1 tablespoon fresh or dried dill
1 teaspoon honey

Prep Time: 15 mins   Cook Time: 15-20 mins   Yields: 9 3-inch cakes

Place the grated zucchini into a colander in the sink so that the excess liquid from the zucchini can drain. While that sits, finely chop the onion, bell and banana peppers, and jalapeno. Use as much or as little jalapeno as you wish. I love a little heat, and depending on your jalapenos, a tiny bit can go a long way!












In a large bowl, combine the grated zucchini, peppers and jalapeno, parsley, Old Bay®, and eggs. Mix until combined, and egg is evenly distributed. Add cheeses and mix. Then, little by little, add the flour. Depending on how much liquid has drained from the zucchini, you may need less flour or a bit more. The consistency should be between a batter and a dough. If it is runny like a batter, add more flour. If it is thick like a cookie dough, then shred a little more zucchini right into the mixture.

Heat a skillet on med-high and add about 2 tablespoons of oil or butter. Drop heaping tablespoonfuls of the mixture into the skillet and let cook until golden brown on both sides, about 4 minutes. Repeat until mixture is gone. While the cakes are cooking, make the Dill Yogurt Sauce. Stir together yogurt, lemon juice, dill and honey.

Serve your finished Faux Crab Cakes with a dollop of Dill Yogurt Sauce, a dash of Old Bay® and a heaping helping of Sweet Farm Chesapeake Kraut. And ta dah! An easy vegetarian "crab" cake that tastes just like the real thing! Perfect for the transition from summer to fall!


 Plate of Faux Crab Cakes with Dill Yogurt Sauce and Chesapeake Kraut








Becky Dosh
Becky Dosh


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