I've made this twice in about a week. I think this recipe is great. Easy to make & uses up alot of zucchini. I used about 1/2 cup of mixture per cake & doubled the recipe. The left overs heat up well.

These were excellent! Loved the flavor. I'll keep this recipe around for a long time to come.

I've made this quite a few times now since I originally rated the recipe. I always bake them at 400 degrees for 13 minutes on each side. I use the Fred Meyer/Kroger brand of seasoned bread crumbs. My kids ONLY like these if I use half shredded yellow/crook-neck squash. My husband prefers them this way as well. I don't really notice a difference, but they certainly do. I don't use Old Bay, because I think they are great without it. This is definitely a keeper!

I followed the recipe exactly and to my suprise. Really liked them, although they tasted nothing like crab cakes to me. They did fall apart very easily when I was trying to fry them.

Wow! These were great... I followed the other reviewer's advice regarding draining the zucchini and upping the Old Bay seasoning. We loved them.

These are very good. I used 1 zucchini & 1 yellow squash. I baked the patties as one reviewer suggested, using what I thought was quite a bit of oil on the pan, and they stuck to my baking sheet. After I flipped them, I added a bit more oil, and after that they shaped up just fine. I should have drained the liquid off the zucchini first, as suggested, because the mixture was VERY moist. When I was forming the patties with my hands, I squeezed some of it out, but doing this I also lost some of the butter and egg. So, 4 stars for being yummy but a pain to make. In the end though, they were well worth the hassle. Very tasty recipe! The biggest mistake I made was adding an extra teaspoon of Old Bay...I found the end result too salty (but not inedible; I served it with sliced tomatoes, cucumber, and corn on the cob--a perfect end-of-summer feast!) & my husband made sandwiches out of the patties & tomato slices, calling the flavor too "zesty". That was my mistake though. Thanks for the yummy vegetarian main dish!

ugh, this was too much work for not great results.. soggy, not what I expected at all! Sorry:( but hey, great idea anyways.

These cakes were great. I'm from Maryland so I never set myself up to think they would taste like Maryland crab cakes. But another Marylander wrote that they did taste like the frozen kind - this was true. I veered on a few things, but here they are: added 1/2 tsp of garlic salt doubled the old bay used panko bread crumbs chopped onion The cakes were pretty soggy (even though I sopped up the juices before I mixed everything together). So I added a little flour to the mixture (2 tsp). Stirred well, and then dreged the cakes in the flour. I let them sit for a while to soak up moisture and then dredged again before frying.

Maybe I blew it by using italian breadcrumbs ... all I had on hand at the time, but I have never been so disappointed in a recipe. The reviews were soooo positive!! Ugh! I was visiting my folk and had just cut the zucchini from the vine and was gungho to "surprise" them with "crab" cakes ... well, I got the surprise cause they all were RIGHT when they told me they would never taste like crab. At least they tried them ... and my mom, bless her heart saved them saying they were fine to her and she'd have them for her lunch a few days. Got to love moms!! I am determined to try these again because of all the positive reviews, but for now, I do recommend sticking to plain bread crumbs for sure ... and definitely squeeze out as much water as you can or you will have trouble handling the cakes. Thanks for the recipe to try!

I really liked these! I did not coat in flour but just pressed the mixture onto a griddle until it was flat. I didn't like the way they turned out w/the flour. Second time I made these I added 1/2 cup of grated parmesan cheese but they were good both ways. I even eat them cold!

Pretty tasty, although it doesn't really taste like a crab cake to me. I tried baking rather than frying to cut down on fat. It worked ok, but I think I'll fry them next time. Also, it is a little salty--I may try making my own Old Bay to cut down off the salt. I'll probably make these again when I have zucchini that needs eating.

Wow, these are SO good! Definitely a new weekly addition to our monthly menu.

very tasty! i didn't have onions at home so I put some garlic, turned out to be good. next time will definitely make them with onions. Put Tartar sauce which turned out to be a nice compliment to this dish.

These were just OK but hardly a substitute for crab cakes. I think they'd taste better if you just expect them to taste like what they are... zucchini cakes!

These were bland and definately didn't taste like crab cakes.

I made these exactly as recipie stated and though they were wet and hard to make into patties, they were delicious once fried.

Although these were good, I have NO CLUE why the word "crab" has even been associated with this recipe. These are not at all like a crab cake, but rather, they are a zucchini cake! They are quite tasty though and I will definitely make them again. I added extra Old Bay seasoning and I baked them in a 400 degree oven for about 14 minutes per side. A GREAT alternative to pan frying! Less oil, less mess and much less fat, but they still get nice & crunchy by doing them in high heat in the oven.