Reviewer:

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

Reviewed: Nov. 14, 2012

I just finished eating these and they taste great!!!! I did forget to dredge in flour and they still turned out nicely brown!! I will make these again! My fiance' who is not a big fan of zucchini actually loved them and told me to make them again soon!!!!

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Radford, Virginia, USA

Living In: Lynchburg, Virginia, USA

Reviewed: Nov. 3, 2012

I was really looking forward to trying this, and I was so disappointed. I don't know what kind of crab you eat but it was nothing like any crab I have tasted. Having said that they were ok as a zucchini cake

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Reviewer:

Ann D

Reviewed: Nov. 1, 2012

Very tastey. Thanks!

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Reviewer:

jenalive

Reviewed: Oct. 25, 2012

Oh so good. Really yummy. Crowd pleasing also. Some believed they contained crab meat. I will be using this recipe forever.

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Reviewer:

Ceepia

Reviewed: Oct. 19, 2012

Can't believe how amazing these are. Stuck to the recipe!

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Reviewer:

jvn

Cooking Level: Expert

Reviewed: Oct. 18, 2012

easy and deelish!

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Reviewer:

Lori

Living In: Shenandoah, Virginia, USA

Reviewed: Oct. 1, 2012

Very flavorful. As another reviewer mentioned, I salted and drained the zucchini before mixing with the other ingredients, then baked @ 400 on a lightly oiled cookie sheet for 12-15 minutes per side. Served with Dill Sauce and Sufferin' Succotash Salad from this site. VEGGIE HEAVEN!

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Reviewer:

Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Sep. 25, 2012

We LOVED this! My husband didn't even know the name of the recipe and he said, "These taste like crab cakes!" My 1-year old couldn't eat it fast enough. I salted the zucchini and let it sit in a collander over a bowl for about 6 hours, then dried it on a towel. I also used Panko bread crumbs and added a little reduced fat mayo. They browned beautifully. I was impressed.

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Reviewer:

ShannonDab

Reviewed: Sep. 24, 2012

Very surprised at how good and easy these were and I'm from Maryland. I didn't change a thing in the recipe and although my husband said they didn't exactly taste like crabcakes he ate three of them and I ate two. They were just like crabcakes in looks and texture only without the shells. A squeeze of lemon made them even fresher.

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