Nita'S Zucchini Crab Cakes
Crispy zucchini crab cakes blend sweet crab and savory Old Bay seasoning for a light, crowd‑pleasing appetizer that’s perfect for brunch or a quick weeknight dinner.
Ingredients
Instructions
- Squeeze excess moisture from grated zucchini.
- Combine zucchini, grated onions, mayonnaise, Old Bay seasoning, beaten eggs, and breadcrumbs in a bowl and mix until just combined.
- Shape the mixture into small cakes.
- Lightly coat each cake with flour.
- Heat oil in a skillet over medium heat and fry the cakes until golden brown and crispy, about 3-4 minutes per side.
Tips & Substitutions
For best results, squeeze out as much moisture as possible from the zucchini to prevent soggy cakes. If you're short on breadcrumbs, crushed crackers can be a great substitute. Feel free to add chopped fresh herbs like dill or parsley for extra flavor. You can also experiment with different seasonings if you want to personalize the taste.
Serving Suggestions
Serve the zucchini crab cakes with a tangy dipping sauce, such as tartar or a spicy aioli. They pair beautifully with a fresh salad or steamed vegetables. For a complete meal, consider serving them alongside Butter Horn Rolls or a refreshing side of Brown Potatoes for a delightful contrast.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can re-fry them briefly in a skillet to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Nita'S Zucchini Crab Cakes contains roughly 691 calories, with 12g protein, 123g carbohydrates, and 18g fat. It is an excellent source of protein (25% of the Daily Value), vitamin C (25% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 577mg per serving (25% 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 make these crab cakes ahead of time?
Yes, you can prepare the mixture in advance and shape the cakes. Store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld and makes for a quicker cooking time when you're ready to serve.
What can I use instead of crab meat?
If you're looking for a vegetarian option, consider using canned artichokes or chickpeas as a substitute for crab meat. These will add a different texture and flavor while still being delicious in the cakes.
How do I know when the cakes are done frying?
The cakes are done when they are golden brown and crispy on both sides, which usually takes about 3-4 minutes per side. You can also check the internal temperature; they should reach 165°F (74°C) to ensure they are fully cooked.
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).