Crab Cakes With Zucchini Squash
Crispy crab cakes with zucchini and squash offer a delightful seafood flavor with a hint of Old Bay seasoning, perfect for a light appetizer or lunch for seafood lovers.
Ingredients
Instructions
- Mix grated zucchini, eggs, seasoned bread crumbs, and Old Bay seasoning until well combined.
- Form the mixture into patties.
- Roll each patty in flour or crushed cornflake crumbs.
- Fry the patties until golden brown and cooked through.
Tips & Substitutions
For added flavor, consider mixing in chopped fresh herbs like parsley or dill. If you can't find seasoned bread crumbs, plain ones with a pinch of salt and pepper will work. To keep the cakes from being too soggy, make sure to squeeze out excess moisture from the grated zucchini. This recipe is versatile and can be adjusted to suit various tastes, including those found in vegetarian recipes.
Serving Suggestions
Serve the crab cakes with a dollop of tartar sauce or a squeeze of lemon. They pair beautifully with a fresh salad or roasted vegetables for a complete meal. For a delightful side, consider serving alongside Fast And Easy Macaroni for a family-friendly dinner that everyone will love.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until warmed through and crispy. Alternatively, you can bake them in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes With Zucchini Squash contains roughly 729 calories, with 16g protein, 143g carbohydrates, and 11g fat. It is an excellent source of protein (33% of the Daily Value), calcium (30% of the Daily Value), and iron (29% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat instead of fresh?
Yes, canned crab meat can be used as a convenient alternative. Just drain it thoroughly to avoid excess moisture, and be sure to check for any shell pieces. This can save you time and still yield delicious crab cakes.
What can I use instead of Old Bay seasoning?
If you don't have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can be a good substitute. Alternatively, you can create your own blend with herbs and spices like thyme, oregano, and garlic powder to suit your taste.
Can I freeze the crab cakes before cooking?
Absolutely! Form the patties and place them on a baking sheet lined with parchment paper, then freeze until solid. Transfer to a freezer bag for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).