Reviewed: Feb. 2, 2010

I made this, and two other recipes during the summer to use up the pile of zucchini from the garden. I added extra onion powder and a little extra hot sauce. I think these are great.. might need some kind of dipping sauce though. Although I do eat meat, I try to limit myself, so these would be a wonderful option for a main dish for vegetarians, or people like me.

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Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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Reviewed: Feb. 2, 2010

They don't taste crabby at all. For zucchini cakes, they were fine, but they weren't anything like crabcakes to me. I used a measuring cup to form them and baked them to help them stay together.

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NEXTDRHOOD

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Reviewed: Jan. 30, 2010

I made this for a vegetarian friend of mine, and it was a big hit. I still cant believe how much this tasted like a real crab cake. She now requests it on a regular basis.

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robisis01

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Reviewed: Jan. 23, 2010

Delicious. Subbed the Old Bay seasoning for celery salt and it worked. Ran out of celery salt and have never quite perfected the spices since (I use pepper, salt, cayenne, mixed herbs, paprika and a bit of garlic). I used the baking method as well to keep it healthy. Great as veggie burgers too.

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Smiley

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Reviewed: Jan. 19, 2010

I just made these for the second time, great recipe. My wife is the only vegetarian in the family so it is always a challenge to come up new and interesting meals that the whole family will like. I made a spicy Cajun sour cream dipping sauce that really complimented the “crab” cakes. The second time around I doubled the Old Bay amount and added garlic powder, salt and pepper to taste…most of the family thought there was real crab in it.

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Z-Boat

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Reviewed: Jan. 12, 2010

This recipe was wonderful. It was actually better than crab cakes and so easy to make. I followed this recipe exactly as directed but, next time I think I will make it with cocktail sauce. This is one of the best recipes I have found on this website.

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Laura9104

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Reviewed: Jan. 2, 2010

Unique use of excess summer squash! I am a crab cake lover (or snob), so even though it is apparent these are to be considered a imitation or poor mans crab cake, I cannot give it 5 stars since crab is not included in the ingredients. The only thing that makes your taste buds even slightly consider them to taste like a crab cake is the Old Bay seasoning which is a staple for crab or seafood dishes. The texture of and the sweet crab meat taste is still sorely missed. But! This is a fun and entertaining use of all that zucchini when we've tired of making bread and casseroles with it! Serve it with a great home made seafood sauce of your liking, close your eyes and dream of crab cakes. You just may trick yourself into believing it is a crab cake you're eating! ;)

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Dec. 31, 2009

This is a regular part of our dinner rotation! I have tried these both baked and pan fried, and had success with both, although the texture of the pan fried version makes that one my favorite between the two. Last time I made them, I used whole wheat bread crumbs and dredged them in potato flour, and that was excellent as well. Even my boyfriend, who is an avid carnivore, loves this dish. Highly recommended!

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ssevick

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Reviewed: Dec. 22, 2009

I used 3 eggs instead of 1 (for the 5 serving recipe) and found it stuck together better.

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shelleyz

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Reviewed: Dec. 17, 2009

I was sooooo excited to try this recipe. First of all, I'm not sure why so many reviewers are commenting on the extreme need to drain and dry the zucchini -- that was no issue at all as the consistency was not an issue. What was an issue is I felt as though I were eating dense patties of stuffing. My boyfriend agreed. This was the first "yuck face" I've seen on his face from any recipe I've tried from this site. Yes, they were flavored nicely (can't beat Old Bay), but unless you want your guests to subliminally think you're feeding them stuffing patties, I'd suggest you use the recipe to stuff mushrooms instead of making patties out of them.

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M-B

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Reviewed: Dec. 8, 2009

Very good! I'd suggest using Panko crumbs instead of flour. Also, they taste just as good if baked.

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Bridget

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Reviewed: Nov. 30, 2009

I made this recipe the last time my mother in law was here, and she loved it. Not only has is circulated through our family, but it has circulated her workplace as well. Everyone loves this alternative to regular crab cakes.

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AGHartfelder

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Reviewed: Nov. 30, 2009

Perfect! Just the right amount of spices, and does have a bit of a crab flavor!

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hannah knowles

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Reviewed: Nov. 19, 2009

These were great and so easy to make. Next time I'll double the recipe. They were great with cocktail sauce! Made me a very happy vegetarian (and my meat eating boyfriend totally enjoyed them too).

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Brooke Trout

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Reviewed: Nov. 8, 2009

Thank you for posting this recipe - they are simply wonderful! They go really well on top of a bed of wild rice.

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capecodcook79

Cooking Level: Intermediate

Home Town: Barnstable, Massachusetts, USA

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Reviewed: Oct. 29, 2009

Loved these. Will make again. They have an Indian food flavor to them, although they do not taste like crab cakes. I baked them instead of frying. They also freeze really well - shape them, cook them, and wrap individually in foil and just dethaw in the microwave.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 23, 2009

These were so good and so easy! I left out the Old Bay seasoning because I didn't have any and these were still fantastic! Will make again and again!

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lex

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Reviewed: Oct. 19, 2009

My family and I loved these. My husband could not believe that there was no crab, he swore he could taste it. Great recipe, thank you.

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leelee

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Reviewed: Oct. 17, 2009

Wonderful taste, but doesn't taste like crab cakes. Enjoyed them. Ate with a garlic cucumber tzaziki dressing, and it went great with it (leftover from falafel pitas).

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woodfairie

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Reviewed: Oct. 15, 2009

Oh wow, absolutely the best Vegetarian recipe I've cooked so far. I will use this recipe again. I baked them at 400 for about 15 minutes, then 400 on the other side for 15 minutes.I then turned the oven on broil, browned them a bit,then flipped them over,and browned them.I used 2 teaspoons of Bay's in the mix,and squeezed the Zuchinni several times before baking. I used Italian bread crumbs.Broiling them totally makes them appear fried.

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