Connie's Zucchini "Crab" Cakes

Connie's Zucchini "Crab" Cakes

"These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!"

Ingredients

  • grated zucchini
    2 ½ c
  • egg

    beaten

    1
  • butter

    melted

    2 tbsp
  • seasoned bread crumbs
    1 c
  • minced onion
    ¼ c
  • old bay seasoning tm
    1 tsp
  • all-purpose flour
    ¼ c
  • vegetable oil for frying
    ½ c

Directions

  1. 1

    In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

  2. 2

    Shape mixture into patties. Dredge in flour.

  3. 3

    In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

    Step 3
Connie's Zucchini "Crab" Cakes

Connie's Zucchini "Crab" Cakes

196 cal

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About this Recipe

Dreaming of the savory taste of crab cakes but looking for a clever, plant-forward twist? Connie's Zucchini "Crab" Cakes deliver all the classic flavor and texture you crave, perfectly utilizing that bumper crop of zucchini from your garden.

This recipe shines by expertly mimicking the beloved zest of traditional crab cakes, thanks to the brilliant inclusion of Old Bay seasoning TM and seasoned bread crumbs. These key ingredients, combined with the mildness of grated zucchini, create a surprisingly authentic flavor profile that truly satisfies without the need for actual crab.

You can expect a delightfully golden-brown, crispy exterior from frying, giving way to a tender, savory interior with each bite. The flavors are balanced and comforting, with the distinctive taste of Old Bay shining through, making these cakes a delightful surprise. These cakes offer a hearty and flavorful experience perfect for a satisfying dinner.

While the recipe provides a fantastic base, you could experiment with adding a touch of fresh dill or chives to the mixture for an extra layer of herbal brightness. For those who enjoy a little heat, a tiny pinch of cayenne pepper alongside the Old Bay would add a subtle kick.

Serve these golden-brown cakes as a delightful main course for dinner, perhaps alongside a simple green salad or a creamy lemon-dill sauce for dipping, to enhance their rich flavors.

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