Last week, Tricia and I were talking about fake crabcakes. We decided we'd each try our version over the weekend and report back. Tricia's turned out a lot better. My recipe is as follows, modified to fix the stuff I screwed up. It was almost like making pancakes: you inevitably screw up the first few and the rest turn out okay.
2 medium yellow squash, grated, drained and squeezed of as much liquid as possible
1 beaten egg
1 big squirt of mayonnaise
1 small squirt of yellow mustard
2-3 slices soft white bread, torn into small pieces (this is flexible, but be sure not to use too much)
Old Bay seasoning to taste
Combine ingredients and put in freezer for 15 minutes or so to let the mixture tighten up. Hope there isn't too much liquid, and add another 1/2 slice of torn bread if there is. Form into small cakes and fry slowly in a small amount of hot oil until deep brown. Don't hurry this part or the cakes WILL fall apart and/or absorb a lot of oil.
You'll never mistake it for a real crabcake, but its very good on its own. I think almost any of the summer squashes would work. I'd like to try this recipe with spaghetti squash someday, provided somebody else roasts the thing and gets the flesh out:-)