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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31 users found this review helpful

Reviewer:

cheepchick

Home Town: West Palm Beach, Florida, USA

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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19 users found this review helpful

Reviewer:

Food Fan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charlotte, North Carolina, USA

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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17 users found this review helpful

Reviewer:

THEPITCLUB

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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11 users found this review helpful

Reviewer:

Shannon Fisk

Reviewed: Aug. 17, 2003

I thought this was an excellent cake...my company really liked it. I added more chocolate chips on top and didn't bother with a frosting. I'll make this again.

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7 users found this review helpful

Reviewer:

JAN REMLING

Reviewed: Sep. 7, 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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6 users found this review helpful

Reviewer:

KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

Reviewed: Mar. 19, 2001

I couldn't find Old Bay seasoning and used other, similar seasoning instead. Perhaps this is why the cakes came out VERY salty. Otherwise, would have been good.

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6 users found this review helpful

Reviewer:

DMANKELL

Reviewed: Jul. 11, 2011

Pretty good!! I followed directions and baked them in toaster oven. But I think they would be even better fried, altho less healthy. Served w/ fat free sour cream. Good recipe.

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5 users found this review helpful

Reviewer:

Plasticine

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Providence, Rhode Island, USA

Reviewed: Aug. 14, 2003

I made this AFTER reading the other reviews, so I decided to use UNseasoned breadcrumbs and half the amount of Old Bay. The cakes still came out too salty, and they seemed to be lacking something (perhaps...crabmeat?). My hubby liked them -- he said they tasted like stuffing. Maybe I'll put this recipe away until Thanksgivingtime...

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5 users found this review helpful

Reviewer:

GINAGINA

Reviewed: Nov. 30, 2011

i just had these for dinner and i thought they were great, and this is someone who loves crab meat. i added a little butter to the top of the cakes for the last 10min while cooking and all i can say is wow!

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4 users found this review helpful