I live in Maryland, and these definitely do not taste like a real crab cake, although they did remind me somewhat of the frozen grocery store kind. A reasonable facsimile for vegetarians. Due to previous complaints of sogginess, I squeezed the zucchini after grating it, and used commercial dried (canned) bread crumbs because they are denser than fresh bread crumbs (the recipe didn't specify which type to use). Also, "seasoned" bread crumbs were noted in the body, although seasoned was not specified in the ingredients list, which caused some confusion. As a Maryland crab cake afficionado, I would not recommend you use seasoned bread crumbs as the seasonings would detract from the Old Bay. I'll make these again, but next time I will increase the dried bread crumbs to 1 1/8 cups to help counteract the sogginess and increase the Old Bay to 1 1/2 tsp. to enhance the flavor.
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I live in Maryland, and these definitely do not taste like a real crab cake, although they did...