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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RHONLYNN

Cooking Level: Intermediate

Living In: Independence, Missouri, USA

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Reviewed: Oct. 10, 2009

Fabulous, fabulous. We loved these -- made them exactly as directed and they were amazing. Made other crab cakes from this site at the same time -- they didn't taste nearly as good. Thanks for posting. This is a definite keeper!

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SMCTHALL

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Reviewed: Oct. 10, 2009

My husband and I both really liked these. They were really something different to add to the table..thank you!!

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littlemama

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Reviewed: Oct. 9, 2009

I have nothing but great to say about these. As I fried them, I kept the finished ones hot in the oven and ohhhhh they were the best use of zucchini I have found in a LONG time! I made a "dip" of tofu mayo and horseradish for these... a dollop atop each and what a SWEET supper I had!

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JustDMarine

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Reviewed: Oct. 5, 2009

though they didn't look very nice as the end product, the flavor was quite good; shredded zucchini makes a nice vehicle for crab cake seasoning flavor. definitely drain your zucchini though, mine was quite wet and I feel that greatly contributed to mine falling apart in the end...

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 28, 2009

We liked them for something different. They do not reheat very well, so eat them all right away!! Good use of zucchini!!

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valscookin2

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Reviewed: Sep. 27, 2009

This recipe was awesome. I am a vegetarian and my husband is not. He loved these "crab" cakes. He said that there was obvious differences between the real and these, but he liked the flavor. That's enough for me! I did follow suggestions and put the zucchini in a collander with a 1/2 teas of salt to help drain some of the liquid. Worked like a charm. My patties held together well. Will definitly make these again.

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Bam7797

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Reviewed: Sep. 27, 2009

Through my experiences as a vegetarian, I have often come to find that it is the supporting cast of flavors that really make a dish, rather than the traditional meat component. The same is true for this recipe. The zucchini provides the crab-like texture and the supporting cast of flavors combine to produce a "crab-cake"! Whip up some remoulade sauce and you have the entire package! I was very impressed with this recipe and will be making it again and again. I do recommend getting rid of the excess water from the zucchini after grating it though.

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nachomama47

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Reviewed: Sep. 25, 2009

These didn't taste remotely like crab to me, but they were very good, and I'll almost definitely make them again. I didn't have any of the issues with them being very soggy or wet, and I did not do anything to dry out my zucchini, so.. maybe I was just lucky.

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srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Sep. 21, 2009

These are really quite tasty, however I would disagree that they taste like crab cakes. I made these a little like you would potato latkes. I used a towel to squeeze the excess liquid from the zucchini and I used a 1/2 a cup of matzo meal and 1/2 a cup of italian breadcrumbs. I also doubled the amount of Old Bay seasoning. I will definitely be making these again.

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bw

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 19, 2009

Soggy mess. Yucky flavor. The texture made me gag. I must have done something wrong because these are horrid.

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Suz

Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

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Reviewed: Sep. 18, 2009

I did not care for this recipe. dont waste your time.

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millertime

Cooking Level: Expert

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Reviewed: Sep. 16, 2009

Loved these! Took other reviewers' advice and squeezed as much water out of the zucchini as I could and added an extra 1/4 cup of bread crumbs to help them stay together. My husband and I loved them. Great with wasabi dipping sauce.

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