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Nutrition Facts
Serving Size 1 (222g) Recipe makes 4 servings
Calories 470
Calories from Fat 325		(69%)
Amount Per Serving		%DV
	Total Fat 36.1g	55%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 16.1g
	Trans Fat 0.1g
Cholesterol 68mg		22%
Sodium 594mg		24%
Potassium 313mg		8%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 2.7g	10%
	Sugars 3.6g
Protein 7.7g		15%
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"Surf" and Turf Dinner

KelBel

Zucchini "Crab" Cakes

Recipe #30522 | 20 min | 5 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: yooper
Jun 6, 2002

If you love crab cakes and live in an area where fresh crabmeat is not available, these are a great substitution! They really do taste like crabcakes! Make sure to handle the mixture gently when forming into patties.

SERVES 4 -6 (change servings and units)

Ingredients

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning (may add more)
1/4 cup all-purpose flour
1/2 cup vegetable oil (for frying)

Directions

1
In a large bowl, combine zucchini, egg, butter or margarine.
2
Stir in seasoned bread crumbs, minced onion and seasonings.
3
Mix well.
4
Shape mixture into patties (see Note).
5
Dredge in flour.
6
In a medium skillet, heat oil over medium-high heat until hot.
7
Fry patties until golden brown on both sides.
8
Note: For easier handeling and forming into patties, flour your hands and then lightly roll mixture into a ball and pat gently into patties.

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Featured Reviews for This Recipe

From: Chocoholic #3

On Oct 15, 2009

I love animals and don't eat meat. 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 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. Thanks, yooper!

0 people found this review helpful

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From: truckerboo

On Sep 24, 2009

My only experience with crab cakes are the ones I purchase in the seafood section of the grocery store for 79 cents. These are so much better. I made as directed and they turned out very good. Mine were really soft and my only complaint is as I sat down to eat them the plate slipped out of my hand and landed on the couch. My four year old ate a whole one. I'll be making again. Thanks for sharing.

0 people found this review helpful

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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

11 people found this review helpful

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From: LDSMom128

On Feb 15, 2008

These were a great substitution for crab cakes. They were super easy to make and came together so quickly. I added another teaspoon of Old Bay seasoning, and some salt and pepper. I also fried them in a lighter butter, rather than in oil. Other than that, I followed the recipe exactly as printed! Thanks for sharing, I will be making these more ofen in the future!

2 people found this review helpful

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