As a native Marylander, crab has been my only "cheat" as a vegetarian. However, after trying this recipe, I may be able to stave off the crab cravings more often than not! If you are a traditional Maryland crab cake fan, no the zucchini will not give you the exact texture you're looking for or the sweetness you get from a great crab cake without all the filling. You definitely have to squeeze out the extra moisture from the zucchini and add a lot more Old Bay than the recipe calls for. I think it helped that I added Old Bay to the dredging flour as well. Put them on a toasted bun with some homemade tartar sauce and I almost feel like I'm back home! Overall, I am SO HAPPY that I tried this recipe -- it is simply fantastic (with some extra Old Bay)! Thank you for sharing it!!!

Reviewed On: Jul. 27, 2008

As a vegetarian I did appreciate the extra protein from the chickpeas. Going on past reviews, I reduced the dressing by using 3 Tbl good quality olive oil and 1/4 cup fresh lemon juice. I also added zest from one lemon, about a teaspoon of cumin, and doubled the carrots. Finally, I found that adding 1-1/2 cups of boiling water to the bulgur wheat and letting it sit for only 15 minutes was perfect -- it really soaked up the dressing that way! Fantastic spin on a classic tabbouleh and a great recipe to play around with... thanks!

Reviewed On: Mar. 25, 2007