Zucchini "Crab" Cakes

From: Chef #673444

On Aug 20, 2008

I thought this tasted really good as a zucchini cake, but it definitely was nothing like a crab cake. I found the cakes extremely hard to work with (they kept falling apart), but once I got them on the skillet, they firmed and crisped up nicely. I will probably make this again. Thank you for posting.

From: jellyko

On Aug 14, 2008

only thing i subbed was onion powder for minced onion. chilled the mix awhile before making up. thanks for great idea.

From: Chocoholic #3

On Apr 16, 2008

I love animals and stopped eating meat but still haven't eliminated shrimp. I'm not vegan but get eggs from a local farmer. It's always fun to try new recipes, and this was one of the best. I removed the excess water by putting the zucchini in my salad spinner. I added a little Miracle Whip and would probably add some lemon juice and finely chopped celery next time. Recipes similar to this are on several sites, and I took a suggestion to bake rather than fry these. I eliminated the flour and frying oil but used spray oil on a foil-lined baking sheet and baked the cakes at 400 degrees for approximately 25-30 minutes, turning halfway through. We really liked them with tartar sauce. Thanks, yooper!

From: Grammy Bunny

On Oct 13, 2004

Hey Yooper! We haven't met as yet, but I sure do LOVE your distinctive and very tasty "crab cakes". I've already dazzled a bunch of my used-to- the-OTHER-kind of crab cakes Maryland friends with these things, and I hope to impress many more. EVERYONE loves them. After some experimenting, I've come up with what I think is the easiest way to shape them: GENTLY drop the batter by about 1/3 cupfuls into HOT oil and then quickly flatten them a bit with the back of a spoon. It works well for me...thanks for this addition to my permanent repertoire of veggie side dishes!...Grammy Bunny