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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Reviewed: May 22, 2009

I didn't like this very much, but I can't say it was the recipe's fault. First mistake was adding a shredded carrot to the mix. Wasn't a good flavor addition, too strong. Second mistake was using half a Tablespoon (not a typo) of spicy cayenne seasoning instead of the Old Bay. Guess what? It came out too spicy! Duh! Two things that I did RIGHT that give me hope for trying this again: One, I followed a prior reviewer's suggestion to press the zucchini in a potato ricer and it worked great! Second, I baked them at 400 for half an hour (15 one side then flip for 15 on the other). They still weren't crispy enough for me so I broiled them for a few minutes on both sides and THAT got them nice and crispy. Will try again and next time, I will stick to the recipe!!!

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 20, 2009

I halved the zucchini and added half flaked imitation crab and I haven't found anyone who doesn't like it yet! Even people who say they don't like crab! And I love that it's a much healthier version! Thanks for adding it!

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mfillpot

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA

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Reviewed: May 20, 2009

YUM! I've been looking for meat substitutes in meals and this is a good one. Husband and kids liked also. Would also make a good appetizer if entertaining. I did not have a problem with them being soggy- but I did squeeze some of the liquid out of the zucchini and I also added dried minced onion to one batch (perhaps that helped absorb some of the moisture?).

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Britt

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Ocala, Florida, USA

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Reviewed: May 13, 2009

Great recipe, squeeze the water out of the zucchini really well using fresh clean kitchen towels and add a bit more of the old bay to taste. I add some dried parsley and oregano to the mix. This is always enjoyed by everyone who tries it. Tastes great dipped in some sour cream.

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MrSelfDestrukt

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Reviewed: May 11, 2009

These make great vegetarian "meatballs" too.

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orchid

Cooking Level: Intermediate

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Reviewed: May 7, 2009

I was a bit skeptical but thought so many good reviews can't be wrong. I was pleasantly surprised! Didn't have Old Bay, so used a Blackening Spice blend instead. I salted and drained the zucchini and then squeezed out the water in a dish towel. Served the cakes with chipotle mayonnaise. Now I can't wait for the zucchini in my garden to mature.

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georgiagourmet

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Reviewed: May 4, 2009

I baked them per other reviewer's suggestion....thought they came out great!!!

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TKBfan

Cooking Level: Expert

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Reviewed: May 3, 2009

Excellent! Even my meat loving husband gobbled these up.

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cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 3, 2009

My family thought these were wonderful. Only thing I changed was the seasoning. I used 2 tsp of Old bay and added some garlic and salt to my flour. I just couldn't dredge them in plain flour, lol. I made cocktail sauce for a dip. I will certainly be making these again. Thanks for the wonderful recipe.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Apr. 26, 2009

I thought these fell apart a little too easily, and were a little too soft on the inside and messy to make - I think next time I will let the zucchini stand and squeeze out the water before I make the zucchini cakes. But even so, they were a HUGE hit when I brought them to a dinner with friends. One of those friends requested the recipe, has made them several times since, and named them on his blog as one of his top five recipes of the year :)

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AMIJAY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 25, 2009

No, they don't taste like crab, they taste like Old Bay, but the great thing is...they don't taste like zucchini! I used half regular (unseasoned) bread crumbs and half panko, breaded in panko and used 2 tsp Old Bay. I fried, but I make such a mess frying I'll probably try baking them next time. I think I'll cut back a bit on the Old Bay next time, too. I only had mild hopes for this recipe, but when I tasted them I thought, "Wow! They're really good!" Thanks for a great way to use a less than favorite vegetable! Edit: I did bake them the second time, 400 for 15 minutes a side...they got plenty crispy and it was a lot easier!

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 20, 2009

these were AWESOME!!!! Are there SIX stars?! I added a little extra Old Bay and baked them in the oven, as directed by others.

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 19, 2009

These were okay, but I probably won't make again. They were very soggy in the inside, and gave the impression that they weren't done, when they were. The inside tasted like stuffing. Not really what I was looking for. I will stick to my potato pancake recipe that I use, and just add zucchini to them like I usually do.

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Apr. 15, 2009

This is a keeper! I baked them as was suggested by another reviewer to reduce the amount of fat, and I also added a grated potato to the mix. Adding an extra half teaspoon of the Old Bay seasoning was a good idea. My husband loved them, and my 15 month old son even liked them! I know this isn't much as far as a vegetable goes, but every little bit of vegetable I can get into him is a plus!

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Southern~/~Dragonfly

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Reviewed: Apr. 9, 2009

Awesome! Looking forward to making them with the zucchini that I'll be growing in my garden this summer. I serve it with the same sauce that I use for crab cakes-a remoulade sauce

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 6, 2009

I've never tried Old Bay Seasoning in zucchini cakes and it was really good! Except for that, I really don't think I'd get these confused with crab cakes, but I'd make them again anyway. I did not use the melted butter in the cakes themselves, but I did fry them in a combination of olive oil and butter to add some of the flavor.

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gapch1026

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Reviewed: Apr. 4, 2009

How anyone could confuse these with crab cakes I don't know. As Zucchini cakes these are fantastic. I only wish I had made mine a little smaller as I made four large patties. I enjoyed with spaghetti sauce as my dipping sauce. Yum.

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kimwins

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Reviewed: Mar. 29, 2009

Don't fry...bake @ 400

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teacup

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Connie's Zucchini 'Crab' Cakes

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