Reviewed: Jul. 29, 2009

Really great taste and texture. Batter was too messy to handle though even after adding an extra cup of breadcrumbs. I did not have any Old Bay on hand so I used some Greek seasoning and it was very yummy. I will definately make this again and squeeze out the excess water from the zucchini so it handles better and try some Japanese bread crumbs to dredge instead of flour. This is a keeper but the recipe needs modifying somewhat.

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KitKat

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Reviewed: Jul. 29, 2009

my mom came over with a ton of zucchini, and i had to find something to do with it, so i decided to try this recipe. Holy moly! i made them for dinner last night for my son and myself, and had a few left over.. my husband found them and ate them, and told me they were amazing. (he ate them cold, right out of the fridge. lol) Everyone liked them so much, i made them again today for lunch. The first time i made them with dried onion flakes and no old bay, and the second time i used frozen (sauteed) onions and did use the old bay. they were both sooo good. My 2 year old, Mr. Anti-veggie, ate 2 whole patties by himself today in one sitting. I will make these often, and will try to use other kinds of veggies, too, to switch it up. I try recipies in this site all the time, and there are very very few that are worth rating, but this is one of them. thank you!!

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MOMMYFROG77

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Reviewed: Jul. 29, 2009

Excellent recipe! I baked mine about 15 minutes each side at 425 (our oven runs a little cool). They were terrific.

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HawkeyeLaw

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Reviewed: Jul. 27, 2009

This recipe has become a summer tradition in our family. Though we would never presume to think these could ever replace crab cakes, these are just too yummy not to make time and time again.Thank you, Patti Jo, for submitting yet another fantastic way to use what my garden abundantly produces!

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SAMMYSWIMSTER

Cooking Level: Expert

Living In: Hornell, New York, USA

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Reviewed: Jul. 26, 2009

Wow, delicious. I followed the recipe except I didn't use oil in the recipe but I did pan fry them. Also, I used season bread crumbs and omitted the onion flakes. I did squeeze as much liquid from the zucchini after it was grated. Next time I make them I will peel the zucchini and try to fool everyone into believing it is real crab meat.

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Cis

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

Really good way to use up zucchini from the garden. Served it with either lite sour cream or applesauce. Used shallots instead of onions and added some parmesan. Will make again and again until zucchini season is finally over!

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Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Jul. 25, 2009

SUPER EASY to make with little mess! I didn't dry the zucchini off, but I did buy all organic local produce and breadcrumbs and it's never very cold here in California - not sure if that had anything to do with it. They were a little bit bland, next time I might try adding a little garlic or extra onion.

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Lindsey-Lou

Cooking Level: Expert

Living In: Carlsbad, California, USA

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Reviewed: Jul. 24, 2009

Nice! The zucchini definitely needs to be drained before making the batter. I otherwise followed the recipe exactly and topped these with sour cream, dill, Old Bay, and green onion. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2009

this was very good not to be real crab,i put about 1 tsp more of old bay.yummmie

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jul. 22, 2009

I'm eating a leftover one right now and it's still fabulous the next day! Wow...these are soooo good!! The only thing I did different was when the patties were made, I sprinkled a little more Old Bay on each side. Yum yum yum!!!

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MONKSRJ

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: Ranson, West Virginia, USA

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Reviewed: Jul. 21, 2009

Quite tasty and a good use for zucchini. I served with some sour cream and fresh chives. I lightly salted my shredded zucchini then rinsed and wrung it out. Cakes held together perfectly this way. I fear they might be too watery if you don't squeeze out at least some of the moisture.

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Genevie

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Reviewed: Jul. 20, 2009

Crab taste – no. Very good – yes. I have been going meatless on Monday’s for over a year and I’ve pretty much given up on getting my family to join me. I didn’t offer them any of this but my daughter asked for some and liked it. I will make again but will try to grate my zucchini finer next time.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Jul. 19, 2009

Needed more seasoning as written, but that may be because I had to continue wringing moisture out of the mixture even as I was making it into cakes so I'm sure I lost some of the old bay down the drain. Next time I would shred the zucchini earlier and let it sit a lot longer to drain it's moisture out. Nevertheless, this is a winner way to eat up zucchini. I used the baking method, rather than frying, which was healthier and worked great!

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Shell

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Reviewed: Jul. 19, 2009

Soooooooooooo good. I had some zucchini and yellow squash so I used both in this recipe. I also put in some paprika ( I like everything spicy). It turned out very tasty. My two year old son gobbled it down in minutes. This recipe is a definite keeper.

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lucky

Cooking Level: Expert

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Reviewed: Jul. 18, 2009

So good you can't believe it until you try it. Make a double batch, because you'll want to have some extras for later.

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Amy

Cooking Level: Expert

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Reviewed: Jul. 18, 2009

Very tasty and liked the baked idea.

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IowaDL

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

These were delicious! Probably one of the best dishes I have had with zucchini..well next to the zucchini bread I made from here. I froze the cakes before handling and that really helped out a lot. I also added about a tablespoon of mayonnaise too just because i am used to putting mayonnaise in crab cake recipes. I am from MD and these don't taste like real crab cakes but they are very tasty. I added a cup of homemade bread crumbs plus another 1/2 cup of crackers crumbs. I am making another batch tomorrow to freeze! I have lots of zucchini to get rid of. Thanks for the great recipe!

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Jenn Loves Food

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Reviewed: Jul. 14, 2009

Great! Reading other reviews I pressed the zucchini between a couple of paper towels to get rid of the excess water. Turned out great. Even my husband (a dedicated meat eater) liked it. : )

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Renee

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Reviewed: Jul. 14, 2009

These didn't taste like crab cakes but were an excellent use of zucchini. I sprinkled them with extra Old Bay because they seemed to be lacking a little flavor. Overall though, they were good and I would make them again.

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bdjm

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Reviewed: Jul. 10, 2009

Seeing yummy looking Zucchini cakes in the deli at my local grocery store for $1 apiece sent me in search of a recipe to protect my limited budget. This one does the trick and leaves lots of room for future adjustments. Given how much we love zucchini, these are likely to be a favorite at our house all summer long.

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MESSY COOK

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Connie's Zucchini 'Crab' Cakes

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