Reviewed: Sep. 20, 2009

I had resevations about this recipe. I grew up on the East Coast eating Mayland Crab cakes. I live on the West Coast and it's hard to find a good crab cake. I really thought my family wouldn't eat this but apparently, I didn't make enough. They wanted seconds... It is a great alternative to using crab meat. Thanx

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VickieL

Cooking Level: Intermediate

Home Town: Owings Mills, Maryland, USA

Living In: Mill City, Oregon, USA

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Reviewed: Aug. 7, 2009

These were good. I added a little more Old Bay - we love it here in Maryland! I fried them up and they were a hit! I have done this twice so far this summer and plan on making it this winter using some frozen shredded zucchini.

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Stacey B

Cooking Level: Intermediate

Home Town: Parkville, Maryland, USA

Living In: Rising Sun, Maryland, USA

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Reviewed: Aug. 1, 2009

I didn't use Old Bay (don't have any) so instead I used a shake of Jamaica Mistake seasoned pepper and fresh breadcrumbs. I was worried that these would be soggy so I planned to bake them a little longer, but they were golden and crispy on the outside after 40 mins. in the oven. We like them and they are a great new way to use up all the summer's zucchini! I'll make these again for sure!

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gspolard

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Reviewed: Jul. 21, 2009

I followed the recipe and the suggestions- turned out ok but wouldn't make again.

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Julie

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Reviewed: Jul. 12, 2009

This was really good when eaten hot, not so much once it cooled. I did not use the Old Bay instead used Webers garlic and herbs. I think I might have used to much bread crumbs and will cut back on that next time and there will be a next time. Note to others be sure to squeeze as much liquid as possible from the zucchini (I used a clean kitchen towel).

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DCLEWIEN

Cooking Level: Expert

Home Town: Cleveland, Oklahoma, USA

Living In: Hominy, Oklahoma, USA

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Reviewed: Aug. 10, 2008

Didn't really work for us. To much cake and not enough zucchini. We didn't like the texture. We also used fresh bread crumbs and had to use twice as many b/c it was way too soggy. Might try it again.

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MsGracie

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

not that great 7/09/08

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Cheryl

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Reviewed: Jul. 22, 2008

I baked these the first time I made them so I didn't feel guilty about eating it, but it lacked taste. The 2nd time I made this I panned fried it. Soooo worth the guilt! Be sure to squeeze the moisture out of the zucchini before frying. I had to "dry" mine out in the oven for a few extra minutes.

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austinmomma

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: May 20, 2008

Thanks to all of the previous reviewers that noted the amount of Old Bay was too much. Because of the advice, I reduced it to suit the quantity of cakes I made. I used unseasoned Panko bread crumbs also. I most certainly didn't bake these, it's enough that I'm eating zucchini in the first place! I pan fried 'em in olive oil & served with a homemade remoulade. Smaller, these would be terrific appetizers so that's what I'll do when I make them again. Keeper:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: May 14, 2008

Not really what I had in mind when I pulled this recipe. The ingredients are great but the texture of the final product was not what I expected. I will be making these again but pan frying in olive oil. It adds calories but oh well.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Mar. 18, 2008

I really didn't like these at all. It's might just be me, but I like Zucchini and these just didn't taste good.

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Nina

Cooking Level: Beginning

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Reviewed: Mar. 1, 2008

This recipe was too salty wasn't at all what I was expecting. Bet ya can't eat more than just one ;)

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thejamessmith

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Reviewed: Oct. 24, 2007

this was great ..beter than i expected!!

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patti cake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Aug. 26, 2007

Not good at all.

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TERRIZ1

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Reviewed: Aug. 21, 2007

We didn't care for this at all. All I could taste was breadcrumbs.

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SUSYTWO

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Reviewed: Jun. 16, 2007

I have always followed the receipe on the box of Old Bay Crab Cakes with the variation of worchestershire Sauce as much as the mayo you put in the cake. Then when you fry it keep it think so you can brown quickly. Taste like a vegitarian crab cake!

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Shannon Fisk

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Reviewed: Mar. 3, 2007

I made this recipe with half Italian bread crumbs, and half crumbled reduced sodium crackers. I also used a cajun mustard to add a bit more kick. I didn't have Old Bay, so I made my own mixture of seasoning, including Tony Chachere's Spine N' Herbs. It wasn't too salty at all, and had an excellent texture. Will definetly make again, with my own twist of course!

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