Connie's Zucchini "Crab" Cakes

Connie's Zucchini "Crab" Cakes

1054
Patti Jo 0

"These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!"

Ingredients 30 m {{adjustedServings}} servings 196 cals

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  2. Shape mixture into patties. Dredge in flour.
  3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
Tips & Tricks
Slow Cooker Zucchini Soup

A hearty soup with Italian sausage and vegetables made in a slow cooker.

Low Carb Zucchini Pasta

Gluten-free vegetable noodles made from zucchini.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 1054

  1. 1370 Ratings

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MANDT2
9/2/2006

Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional 12-15 minutes. The results were great. Less oil absorbed than with pan frying, and the "crab" cakes came out crispy and golden, with a lot less mess and work. I've also made this with the commercial Italian Bread Crumbs. The flavor was out of this world! Outstanding! These make a wonderful vegetarian dinner when served with sliced tomatoes (topped with a dab of mayo) and fresh corn on the cob. These were so good that I make them at least once a week during the summer. I followed the suggestions of others, by lightly salting and draining the shredded zucchini before combining with the other ingrediants. The butter gives it a rich decadent taste!

KIMAR
8/5/2003

I live in Maryland, and these definitely do not taste like a real crab cake, although they did remind me somewhat of the frozen grocery store kind. A reasonable facsimile for vegetarians. Due to previous complaints of sogginess, I squeezed the zucchini after grating it, and used commercial dried (canned) bread crumbs because they are denser than fresh bread crumbs (the recipe didn't specify which type to use). Also, "seasoned" bread crumbs were noted in the body, although seasoned was not specified in the ingredients list, which caused some confusion. As a Maryland crab cake afficionado, I would not recommend you use seasoned bread crumbs as the seasonings would detract from the Old Bay. I'll make these again, but next time I will increase the dried bread crumbs to 1 1/8 cups to help counteract the sogginess and increase the Old Bay to 1 1/2 tsp. to enhance the flavor.

LINDA MCLEAN
3/9/2007

This is an update from my last review of this recipe. This time I took the advice from Roger who reviewed a spinach recipe and suggested using a potato ricer to squeeze out the water from the spinach. I tried his idea with the zucchini and I can't tell you how well it worked. For those who are commenting on the saltiness of the Old Bay (which I agree with), there are several copy cat recipes out there which would enable you to control the sodium. I did take the advice from other reviewers and added an extra tsp. of "Old Bay Seasoning". I also added some garlic and onion powder and some black pepper along with a little cayenne. Yes, they are a tad bit difficult to handle, but if you flour your hands and LIGHTLY roll them into a ball and then pat them into a patty, it's not too bad. I used a Fry Daddy which made the job very quick and easy without the cakes tasting too heavy or greasy. Thanks Patti and Connie too!!!!