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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abarrach


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Reviewed: Dec. 10, 2006

Not good at all...very salty tasting and did not hold together well.

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friendofcamera


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Reviewed: Dec. 6, 2006

These would have turned out perfect if the Old Bay seasoning was reduced. I would go 1/4 of what is called for. They were waayyy too salty.

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SARA45


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Reviewed: Nov. 27, 2006

5 stars after second batch made with 1/2 teaspoon Old Bay. 1 tablespoon of Old Bay made the dish very salty.

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Food Fan

	Cooking Level: Intermediate Home Town: San Francisco, California, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Sep. 24, 2006

Waaaay too salty. I should've read the other reviews first!

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MIND_THE_GAP


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Reviewed: Aug. 27, 2006

I LOVED the recipe for "Connie's Zucchini 'Crab' Cakes" (from this site), so I thought I'd try this. These didn't even compare- My advise is try the other recipe. The only plus is these are baked and not fried, so they must be healtier; then again, maybe that's why the other recipe tastes so much better. ;)

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THEPITCLUB


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Reviewed: Nov. 7, 2005

Very good, i made a bunch and put them in the freezer.

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HOWELLELI


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Reviewed: Sep. 8, 2003

Excellent! I was worried that my hubby would not like it cause he hates zucchini,but he absolutely LOVED this.

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KECIA123

	Cooking Level: Expert Home Town: Rome, Georgia, USA
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Reviewed: Aug. 18, 2003

I thought this was an excellent cake...my

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