| 3 Cups coarsely grated zucchini |
| 1/2 Tsp. Salt |
| 1 Cup fresh bread crumbs from baguette |
| 1 Egg |
| 2 Green Onions thinly sliced |
| 1/4 Cup Diced Red Pepper |
| 1 1/2 Tsp. Old Bay Seasoning |
| 1 Tsp. Dijon Mustard |
| 1 Tbsp Mayonnaise |
| 1/8 Tsp. Red Pepper Flakes |
| 2 Tbsp. Vegetable Oil for frying |
| 1 Tsp Butter |
Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups.
Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.