Zucchini Crab Cake
A savory zucchini crab cake combining fresh vegetables and spices, perfect for seafood lovers or as a light appetizer with a hint of Old Bay seasoning.
Ingredients
Instructions
- Mix grated zucchini, eggs, chopped onions, Old Bay seasoning, and celery seed together and refrigerate overnight.
- Add cracker crumbs to the mixture to reach desired consistency.
- Form the mixture into cakes and fry until golden brown.
Tips & Substitutions
To achieve the best texture, ensure the grated zucchini is thoroughly drained to avoid excess moisture. If you don’t have cracker crumbs, you can substitute with breadcrumbs or crushed cornflakes. For added flavor, consider mixing in some fresh herbs like parsley or dill. These zucchini crab cakes can also be baked instead of fried for a healthier option.
Serving Suggestions
Serve these delicious zucchini crab cakes with a dollop of tartar sauce or a squeeze of lemon for added zest. They pair beautifully with a fresh salad or roasted vegetables for a complete meal. For a fun twist, serve them alongside a side of Spiced Apple Dump Cake for dessert, creating a delightful balance of savory and sweet.
Storage & Reheating
Store leftover zucchini 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 until warmed through. You can also reheat them in a skillet over medium heat for a few minutes on each side to maintain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Crab Cake contains roughly 511 calories, with 9g protein, 103g carbohydrates, and 8g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 515mg per serving (22% 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 zucchini crab cakes ahead of time?
Yes, you can prepare the mixture and form the cakes a day in advance. Just refrigerate the formed cakes until you're ready to fry them. This also helps the flavors meld together, enhancing the overall taste.
Is there a way to make these gluten-free?
Absolutely! You can use gluten-free cracker crumbs or breadcrumbs as a substitute. Always check the labels to ensure all ingredients are gluten-free, especially the seasoning.
Can I freeze the zucchini crab cakes?
Yes, these zucchini crab cakes freeze well. Place them on a baking sheet in a single layer until frozen, then transfer them to a freezer bag. They can be kept frozen for up to 2 months. Thaw in the refrigerator before frying.
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).