Zucchini Crab Cakes

Zucchini Cake

These cakes aren’t for dessert.
You’ve probably heard of these zucchini “crab” cakes before, they are the non-fishy version of crab/salmon/tuna cakes. I’ve been seeing recipes for them for years, but as a fish cakes lover, i never really think about them. Until now. They are basically Shredded fresh zucchini, mixed with a breadcrumbs, lemon and Old Bay seasoning, pan fried in olive oil until they are golden brown. They were easy to whip up, and extra extra tasty!

Zucchini Crab Cakes

Yield: 4


  • 1 Tbsp mayonnaise
  • juice of 1/2 lemon
  • 1/4 cup chopped fresh parslety
  • 2 cups coarsely grated zucchini
  • 1 cup breadcrumbs
  • 1 1/2 tsps Old Bay seasoning
  • 1 egg
  • 1 tsp Dijon mustard
  1. Put the zucchini in a strainer and mix in 1/2 tsp salt to drain out some of the water.
  2. Let set a while then press to take more water out.
  3. Add zucchini to breadcrumbs in a bowl.
  4. Mix other ingredients in a bowl and add to zucchini and breadcrumb mixture.
  5. Make small patties and fry to crispy on the edges.
  6. (A small bit of high quality extra virgin olive oil is best.)
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