Connie's Zucchini "Crab" Cakes

Connie's Zucchini "Crab" Cakes

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"These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!"
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30 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  2. Shape mixture into patties. Dredge in flour.
  3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1393 Ratings

Most helpful positive review

Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional ...

Most helpful critical review

I just made these. However, I also needed to change the recipe. I used panko crumbs as well. I also added salt, pepper, cayenne, garlic power, dried mustard and I probably increased the Old Bay ...

Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional ...

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 ...

This is an update from my last review of this recipe. This time I took the advice from Roger who reviewed a spinach recipe and suggested using a potato ricer to squeeze out the water from the sp...

These were very good. I worried about the zucchini being too watery, so I shredded it into a collander and added about 1/2 tsp. of salt. I let it drain for about 30 minutes (pressing slightly ...

This one gets RAVE Reviews!!!! I have made this recipe 5 times in the last 2 weeks. I modified it slightly in that I used 1 large zucchini and 1 large potato. I made sure I squeezed all of t...

This is the best zucchini pattie recipe I've ever tried. I used 1 more egg to substitute for butter. Also I didn't have Old Bay Seasoning at hand so I used a combination of black pepper, musta...

A very good side dish, though not much of a vegetable dish. You will definitely want to "drain" the zucchini. I spread mine to a thin layer on parchment paper, cover with paper towels, sprinkle ...

Great recipe! I've made this a few times and found that the small to medium zucchini works best. I drained and squeezed out zucchini, added more Old Bay and froze patties before cooking. Free...

These are absolutely incredible! They are a bit messy to make and I drained the zucchini all day with a weight on top. But, they are so incredibily delicious that I did not mind the mess one b...

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