Connie's Zucchini "Crab" Cakes Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 02, 2006

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 12-15 minutes. The results were great. Less oil absorbed than with pan frying, and the "crab" cakes came out crispy and golden, with a lot less mess and work. I've also made this with the commercial Italian Bread Crumbs. The flavor was out of this world! Outstanding! These make a wonderful vegetarian dinner when served with sliced tomatoes (topped with a dab of mayo) and fresh corn on the cob. These were so good that I make them at least once a week during the summer. I followed the suggestions of others, by lightly salting and draining the shredded zucchini before combining with the other ingrediants. The butter gives it a rich decadent taste!

—MANDT2

See full review »

Most Helpful Critical Review

Aug 25, 2012

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 by at least 2-1/2 times. I also didn't use the flour, and I opted to bake at 400 w/ a little olive oil. I'm giving it a 3/5 because without the extra ingredients I think it would be on the bland side. My mother really enjoyed my version and I will be making her more to store in the freezer.

—Kristen77

See full review »

1,224 Ratings

See other versions of this recipe!

Aug 05, 2003

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 to previous complaints of sogginess, I squeezed the zucchini after grating it, and used commercial dried (canned) bread crumbs because they are denser than fresh bread crumbs (the recipe didn't specify which type to use). Also, "seasoned" bread crumbs were noted in the body, although seasoned was not specified in the ingredients list, which caused some confusion. As a Maryland crab cake afficionado, I would not recommend you use seasoned bread crumbs as the seasonings would detract from the Old Bay. I'll make these again, but next time I will increase the dried bread crumbs to 1 1/8 cups to help counteract the sogginess and increase the Old Bay to 1 1/2 tsp. to enhance the flavor.

—KIMAR

See full review »

Mar 09, 2007

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 spinach. I tried his idea with the zucchini and I can't tell you how well it worked. For those who are commenting on the saltiness of the Old Bay (which I agree with), there are several copy cat recipes out there which would enable you to control the sodium. I did take the advice from other reviewers and added an extra tsp. of "Old Bay Seasoning". I also added some garlic and onion powder and some black pepper along with a little cayenne. Yes, they are a tad bit difficult to handle, but if you flour your hands and LIGHTLY roll them into a ball and then pat them into a patty, it's not too bad. I used a Fry Daddy which made the job very quick and easy without the cakes tasting too heavy or greasy. Thanks Patti and Connie too!!!!

—LINDA MCLEAN

See full review »

Aug 21, 2003

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 with wooden spoon)...yielding about 2/3 cup water. I will definitely make these again.

—IMP70

See full review »

Oct 06, 2002

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 the liquid from these in order to insure an easier mixture to work with. Instead of coating with flour, I used the Japanese bread crumbs and coated each side and fried them. I have made them ahead but coated them with the bread crumbs just before frying. That way they don't get soggy. I left the melted butter out the second time and I didn't see any difference. This is certainly a great recipe. My daughter and I love them and I would serve them as a side dish for company!!!! You must try these.

—AMurphy

See full review »

Oct 03, 2003

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, mustard, minced celery, nutmeg, ground cloves, cayenne pepper, paprika and ginger (I tried to imitate Old Bay Seasoning as much as I could) and the result was just fantastic! Thanks Connie!!

—LAURAHTRUNCELLITO

See full review »

Aug 29, 2003

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 a little salt, and use a rolling pin to press out the water. Repeat this process several times and you won't regret it. It does use a fair amount of paper towels, though. I use Emeril's Essence instead of Old Bay Seasoning and it tasted wonderful. Add the bread crumbs gradually. It is easy to add too much even at the given amount. This results in a finished product that tastes like stuffing and is very dry. Enough bread crumbs have been added when the mixture just barely holds together when flattened into a patty. Bon Apetit.

—CHEZSTEVE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Zucchini Cakes

Zucchini Cakes

Mandy's Crab Stuffed Zucchini

Curried Zucchini Corn Fritters

Zucchini Patties

Fried Zucchini

Aunt Ruth's Crab Cakes

Mushroom Stuffed Zucchini

Zucchini and Rice Casserole

Mom's Zucchini Pie

ADVERTISE WITH US

Nutrition

Calories
196 kcal
10%

Carbohydrates
23.2 g
7%

Cholesterol
55 mg
18%

Fat
9.1 g
14%

Fiber
2 g
8%

Protein
5.6 g
11%

Sodium
320 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Connie's Zucchini "Crab" Cakes

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 196
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 3.8g 19 %
Cholesterol 55mg 18 %
Sodium 320mg 13 %
Potassium 227mg 6 %
Total Carbohydrates 23.2g 7 %
Dietary Fiber 2g 8 %
Protein 5.6g 11 %
** Sugars 2.8g
** Vitamin A 6 %
** Vitamin C 17 %
** Calcium 7 %
** Iron 17 %
** Thiamin 26 %
** Niacin 25 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 32 %

* 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.