Reviewed: Jul. 6, 2009

These are fantastic! We have had these several times and the kids and I all love them. We dip them in ketchup! YUMMY!!!

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KWald

Cooking Level: Expert

Home Town: Buzzards Bay, Massachusetts, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 5, 2009

I gave it 4 stars because it tasted great! Flavors were simple and perfect - ideal use for all the zucchini we have growing. I'd have given it 5 stars if the patties were easier to dredge. Mine were either too liquidy from the vegetable or because I used panko instead of bread crumbs. Not sure. Bottom line, I made one batch to try and will be making them again for dinner tonight! Thanks!

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Heidi

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Jul. 4, 2009

AMAZING!! When i read that these taste like crab cakes, i thought to myself- NO WAY! Amazingly these actually do taste some what like crab cakes. Must be the old bay im sure. I loved these!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 28, 2009

I did not like these too much, I even added more bay seasoning.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jun. 24, 2009

I make these over and over without changing a thing! So very very good.

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Kathy

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Reviewed: Jun. 23, 2009

Looking for a recipe to use up the garden summer squash? These where soooo good! I didn't even use the Old Bay Seasoning--didn't have it, instead used Italian Bread Crumbs. I'm sure it would be just as good or better with the Old Bay. To serve, topped with a dab of sour cream.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jun. 23, 2009

I didn't really like this that much. I tried it baked, it might be better fried but I don't even think that would save it. I won't be making it again. This is probably a taste preference. Although everyone in my family said it was OK but nothing great or special.

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Jun. 22, 2009

Nice substitute for vegetarians looking to create a familiar dish. Recipe works well without modifications. Does not reheat well, turns soggy.

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Jun. 20, 2009

I have an abundance of zucchini growing in my backyard right now. I thought this was a good way to mix it up. My boyfriend and I both enjoyed these. I baked them as other reviewers recommended. I also didnt use just seasoned bread crumbs...i used panko and stuffing mix (cornbread) as well and they held together nicely. In addition I whipped up a light sour cream sauce for these. Only sour cream, old bay, and a little water (to thin) was used...then garnished with chives. yum!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jun. 19, 2009

These are good. I would never mistake them for crab cakes but a nice vegetarian option. Also a great way to use up the zucchini coming from the garden. I made the recipe exactly as it's written except that I baked them (350 for 15 min. each side) for a healthier approach. I also forgot to dredge them in flour first but they were fine.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 18, 2009

These were good, however, rather than using wheat flour as the binder, I suggest using masa (corn flour). It has a mildly sweeter taste that is more in keeping with the sweet meat of the Maryland Blues used in making the authentic Maryland crab cake.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Jun. 16, 2009

Great recipe.There isn't any 'Old Bay' seasoning here where I live so I just used salt and a little bit of pepper and it still turned out to be a great dinner.

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: Jun. 14, 2009

Made just as-written. It was good, but tasted best when eaten with a spinach salad w/ veggies and ranch dressing. I don't think it tasted like real crab cakes, but close enough for what I was expecting from this recipe.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jun. 14, 2009

Super good, just brushed with olive oil and baked them. Zucchinis are one of my favorite veggies, and this is just another great way to use them. Thanks!

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Sunee'

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Reviewed: Jun. 8, 2009

I added 1 spoon of mayonnaise, the same as in my regular crab cakes

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Rimma

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Reviewed: Jun. 1, 2009

This is one of our favorites. I use about a tablespoon of Cajun seasoning (instead of Old Bay) to spice them up and serve them with sour cream and salsa. They are delicious!

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afredette

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 31, 2009

I thought these were pretty bland. Definitely needs more old bay or something. Good base recipe though.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: May 31, 2009

Not quite as satisfying as crab cakes, but still wonderful and a great veggie option. Like others, I squeezed the water out, added additional Old Bay and baked them.

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karelaorange

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Instead of frying these I placed them on a lightly oiled pan and then drizzled some olive oil over the top. Bake at 400 degrees for 25-30 minutes, flipping them halfway through. They were a hit! The Old Bay is really what creates that crab taste for you. We will be making these for years to come.

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kesilvestro

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Reviewed: May 23, 2009

I bought enough zucchini (not intentional) to make the recipe for 12 servings! So I gave some to 3 different people and they all loved them. Only thing I would do differently which one person agreed with is to add more Old Bay seasoning. Otherwise, these are delicious. In fact, my son thought I had added crab meat to the recipe.

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rvmama1941

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Connie's Zucchini 'Crab' Cakes

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