Zucchini

By Ellie

8 Person

30 Minutes

0 Calories

These crab cakes are made with shredded zucchini instead of crab but they taste like regular crab cakes!

Ingredients

lemon wedges optional, to serve with the crab cakes
tartar sauce optional, to serve with the crab cakes
1/2 cup canola oil for pan frying
3 tsp. finely chopped fresh parsley
1 ½ tbsp. mayonnaise
1/2 tsp. ground black pepper
1 ½ tsp. Old Bay seasoning this is key to the crab cake-like flavor, so don't leave this out!
1 ½ cups panko breadcrumbs
3 large eggs
3 cups shredded zucchini approx 1 large zucchini

Method

01

In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.
02

Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.
03

In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.

Related Tags

Zucchini

3.5

( By Ellie )

These crab cakes are made with shredded zucchini instead of crab but they taste like regular crab cakes!

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

lemon wedges optional, to serve with the crab cakes

tartar sauce optional, to serve with the crab cakes

1/2 cup canola oil for pan frying

3 tsp. finely chopped fresh parsley

1 ½ tbsp. mayonnaise

1/2 tsp. ground black pepper

1 ½ tsp. Old Bay seasoning this is key to the crab cake-like flavor, so don't leave this out!

1 ½ cups panko breadcrumbs

3 large eggs

3 cups shredded zucchini approx 1 large zucchini

03 Method

Step 1

In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.

Step 2

Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.

Step 3

In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.

04 Author