Zucchini Crab Cakes Recipes

CONNIE'S ZUCCHINI "CRAB" CAKES

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 5

Number Of Ingredients 8

Connie's Zucchini

Steps:

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

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

Ingredients

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

BONNIE'S ZUCCHINI (CRAB) CAKES

This is a delicious zucchini (crab) cake side dish and a great way to use up the surplus of zucchini from your gardens! Great served with any entree, including seafood. Enjoy! The photo is my own and so is this humble recipe.

Provided by BonniE !

Categories Other Side Dishes

Time 20m

Number Of Ingredients 9

BONNIE'S ZUCCHINI (CRAB) CAKES image

Steps:

1. PREPARE THE ZUCHINNI Peel the zuchinni and grate it with a hand grater, and place zucchini in a small shallow bowl.
2. MIX INGREDIENTS Add the beaten eggs, chopped onion, butter, dry mustard, Old Bay seasoning and Panko bread crumbs. Mix gently until combined. Form into a dozen cakes about 3 inches in diameter.
3. Fry the cakes in the vegetable oil in an electric skillet, medium-high heat, until golden brown on both sides, about 5 minutes per side. Remove to platter and sprinkle with kosher salt.
4. Serve immediately. Enjoy!

Ingredients

2 1/2 cups peeled and shredded zucchini
2 eggs slightly beaten
2 tablespoons chopped onion
1 tablespoon melted butter
1 teaspoon dry mustard
1 1/4 teaspoons old bay seasoning
1 cup panko bread crumbs or a little more if needed to form cakes
vegetable oil for frying (2 tablespoons)
kosher salt to sprinkle on cakes when done

ZUCCHINI CRAB CAKES

Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 crab cakes.

Number Of Ingredients 9

Zucchini Crab Cakes image

Steps:

In a large skillet, saute zucchini and onion in 1 teaspoon oil until tender. In a small bowl, combine the egg, bread crumbs, mustard, thyme, cayenne and zucchini mixture. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture into four 3/4-in.-thick patties. In the same skillet, cook crab cakes in remaining oil over medium heat for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 325mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

Ingredients

1/2 cup shredded zucchini
1 green onion, thinly sliced
3 teaspoons olive oil, divided
2 tablespoons beaten egg
1/4 cup seasoned bread crumbs
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh thyme
Dash cayenne pepper
3/4 cup lump crabmeat, drained

ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET

I was looking for another way to use the surplus of zucchini from our garden, when I came across this recipe. I was surprised at how much they actually taste like crab cakes. Even my husband, who doesn't like zucchini, raved about this dish!

Provided by cgodshall

Categories Vegetable

Time 18m

Yield 4 cakes, 2-4 serving(s)

Number Of Ingredients 10

Zucchini Cakes

Steps:

Spread grated zucchini on a kitchen towel and roll up. Twist towel to wring out as much liquid as possible. If you fail to do this, your cakes will be too wet.
In a large bowl, combine zucchini and butter. Stir in bread crumbs, onion, Old Bay, cayenne pepper, salt, and pepper. Mix thoroughly to combine.
Coat your hands in oil, and shape mixture into patties. Coat each patty in flour. In skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (About 3-5 min per side).

Ingredients

2 1/2 cups zucchini (peeled and grated)
1 cup breadcrumbs (seasoned or plain)
1/4 cup yellow onions or 1/4 cup red onion, minced
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon Old Bay Seasoning
fresh ground pepper, to taste
canola oil or olive oil, for frying
cayenne pepper (optional, for a little extra spice)

ZUCCHINI MOCK CRAB CAKES

These taste just like the ones made with crab...most people don't know the difference. It's a good way to use up zucchini during "zucchini season."

Provided by Artsy Chef

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Zucchini Mock Crab Cakes image

Steps:

Preheat oil for frying in pan. If you want to eliminate the oil, preheat a non-stick pan and spray with PAM or equivalent.
Mix all ingredients together and form into patties.
Fry in oil till browned and crisp.

Nutrition Facts : Calories 119.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 530.8, Carbohydrate 21.6, Fiber 1.8, Sugar 2.3, Protein 4.6

Ingredients

2 cups zucchini, shredded
2 cups Italian seasoned breadcrumbs
onion, chopped as desired
green pepper, chopped as desired
1 -2 tablespoon Old Bay Seasoning
2 -3 tablespoons Miracle Whip
oil (for frying) (optional)

ZUCCHINI CAKES

If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 5 patties.

Number Of Ingredients 9

Zucchini Cakes image

Steps:

In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 567mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil

More about "zucchini crab cakes recipes"

ZUCCHINI "CRAB" CAKES - KIRBIE'S CRAVINGS

Web Mar 8, 2018 Ingredients 3 cups shredded zucchini approx 1 large zucchini 3 large eggs 1 ½ cups panko breadcrumbs 1 ½ tsp Old Bay …
From kirbiecravings.com
4.9/5 (7)
Category Appetizer
Cuisine American
Total Time 30 mins

In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.
Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.
In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.

Zucchini Crab Cakes Recipes

CONNIE'S ZUCCHINI "CRAB" CAKES

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

BONNIE'S ZUCCHINI (CRAB) CAKES

This is a delicious zucchini (crab) cake side dish and a great way to use up the surplus of zucchini from your gardens! Great served with any entree, including seafood. Enjoy! The photo is my own and so is this humble recipe.

ZUCCHINI CRAB CAKES

Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.

ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET

I was looking for another way to use the surplus of zucchini from our garden, when I came across this recipe. I was surprised at how much they actually taste like crab cakes. Even my husband, who doesn't like zucchini, raved about this dish!

ZUCCHINI MOCK CRAB CAKES

These taste just like the ones made with crab...most people don't know the difference. It's a good way to use up zucchini during "zucchini season."

ZUCCHINI CAKES

If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.

More about "zucchini crab cakes recipes"

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ZUCCHINI CRAB CAKES RECIPE WITH OLD BAY SEASONING

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