Zucchini "Crab" Cakes
Zucchini 'Crab' Cakes offer a delightful vegetarian twist on classic seafood cakes, with tender grated zucchini seasoned with Old Bay and crunchy cracker crumbs. Perfect for a light appetizer or main, they combine savory flavors and crispy texture, appealing to both seafood lovers and those seeking vegetarian options.
Ingredients
Instructions
- Mix grated zucchini, seasoned bread crumbs, melted oleo, egg, flour, and Old Bay together in a bowl.
- Shape the mixture into cakes and roll in crushed cracker crumbs.
- Fry the cakes in hot oil until they are golden brown.
Tips & Substitutions
For best results, squeeze excess moisture from the zucchini before mixing to prevent soggy cakes. If you don't have seasoned bread crumbs, you can use plain bread crumbs and add your own seasonings like garlic powder or Italian herbs. To keep these cakes crispy, avoid overcrowding the pan when frying, allowing them to cook evenly just like in Southern Blackberry Cobbler.
Serving Suggestions
Serve your Zucchini 'Crab' Cakes with a zesty dipping sauce, such as a lemon aioli, or a classic tartar sauce. They pair beautifully with a side of coleslaw or a fresh salad for a light meal. For a heartier option, consider serving them alongside Roast Chicken Or Cornish Hens to create a delightful feast.
Storage & Reheating
Store any leftover Zucchini '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 5 minutes on each side until warmed through and crispy again. You can also reheat them in an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini "Crab" Cakes contains roughly 601 calories, with 3g protein, 14g carbohydrates, and 60g fat.
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 cakes ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours. When you're ready to cook, shape the cakes and proceed with frying. This saves time and makes for a quick meal option during busy days.
What can I substitute for the egg in this recipe?
If you need an egg substitute, you can use a flaxseed meal or chia seed mix. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for 5-10 minutes to thicken, and then use it in place of one egg.
Can I bake these instead of frying?
Absolutely! To bake the Zucchini 'Crab' Cakes, preheat your oven to 400°F, place the cakes on a greased baking sheet, and lightly spray the tops with oil. Bake for about 20 minutes, flipping halfway through, until they are golden and crispy.
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).