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Connie's Zucchini 'Crab' Cakes
SUBMITTED BY:
Patti Jo
PHOTO BY:
cookin'mama
"These really taste like crab cakes but without the crab, and is a really good way to utilize that bumper crop of zucchini!"
RECIPE RATING:
Read Reviews
(498)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
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DIRECTIONS
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.
FOOTNOTES
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.
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REVIEWS
Reviewed on Sep. 2, 2006 by
MANDT2
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MANDT2
Sep. 2, 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!
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185 users found this review helpful
Update: I made a double batch of these (to freeze for later use), and baked them on a lightly...
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Reviewed on Aug. 5, 2003 by KIMAR
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KIMAR
Aug. 5, 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.
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163 users found this review helpful
I live in Maryland, and these definitely do not taste like a real crab cake, although they did...
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Reviewed on Mar. 9, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Mar. 9, 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!!!!
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68 users found this review helpful
This is an update from my last review of this recipe. This time I took the advice from Roger...
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Reviewed on Aug. 21, 2003 by IMP70
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IMP70
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.
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61 users found this review helpful
These were very good. I worried about the zucchini being too watery, so I shredded it into a...
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Reviewed on Oct. 6, 2002 by AMurphy
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AMurphy
Oct. 6, 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.
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44 users found this review helpful
This one gets RAVE Reviews!!!! I have made this recipe 5 times in the last 2 weeks. I...
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Reviewed on Aug. 5, 2003 by CHRYSALIS34
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CHRYSALIS34
Aug. 5, 2003
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 bit. Here's a little tip: if your mix is really wet then form the patty in your hand, sprinkle flour on one side, pat it in then turn over and do the same thing on the other side. Then kind of gently toss in the pan. I had no trouble as long as I rinsed my hands after every couple of patties. My husband does not like squash and he scarfed these right down. They are incredibly tasty!
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39 users found this review helpful
These are absolutely incredible! They are a bit messy to make and I drained the zucchini all...
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Reviewed on Oct. 3, 2003 by LAURAHTRUNCELLITO
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LAURAHTRUNCELLITO
Oct. 3, 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!!
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35 users found this review helpful
This is the best zucchini pattie recipe I've ever tried. I used 1 more egg to substitute for...
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Reviewed on Aug. 9, 2003 by
JOSIE
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JOSIE
Aug. 9, 2003
I'm not a big fan on "crab" anything, but loved the taste in these babies. They really are delicious. We live near the Chesapeake Bay and my husband enjoys crab cakes when we go to certain restaurants. I made these for him and he was really impressed. I couldn't believe he ate more than one. He really likes Old Bay and I guess that's what did the trick for him. I strongly suggest you squeeze the zuchinni completly dry with paper towels before you attempt this recipe, otherwise you may have some issues. Other than that, it's perfect as is. Thanks Patti Jo
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35 users found this review helpful
I'm not a big fan on "crab" anything, but loved the taste in these babies. They really are...
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Reviewed on Sep. 8, 2005 by
Kim O
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Kim O
Sep. 8, 2005
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. Freezing makes them easier to handle and you can cook as many or as little as you want.
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32 users found this review helpful
Great recipe! I've made this a few times and found that the small to medium zucchini works...
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