Zucchini “Crab” Cakes
I’m so in love with these zucchini crab cakes.
I could not stop eating these after I finished making them. I will definitely be making these often and I highly recommend you do as well.
Would you believe me if I told you that these really taste like crab cakes, even if made with no crab at all? And they are good enough to fool crabcake-lovers?
Probably not. You should though.
I know it sounds doubtful, but the combination of traditional seasonings and the texture of zucchini really does create a resulting dish that tastes a lot like crab cakes.
Crispy and golden brown on the outside, and moist on the inside.
Perfect in my book.
Zucchini “Crab” Cakes
3 cups shredded zucchini (approximately 1 large zucchini)
3 large eggs, whisked (vegan option here)
1 ½ cups panko breadcrumbs (I used Ian’s Gluten-Free Italian breadcrumbs)
2-3 tsp Old Bay seasoning (this is key to the crab cake-like flavor, so don’t leave this out!)
1/2 tsp ground black pepper & a pinch of salt
1 ½ tbsp mayonnaise (I used Primal Kitchen)
3 tsp finely chopped fresh parsley
1/3 cup avocado oil or olive oil (for pan frying)
To serve: your favorite dipping sauce & lemon wedges
In a large bowl, add zucchini (squeeze out any excess water), eggs, breadcrumbs, Old Bay, black pepper, salt, 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 sauce and fresh lemon juice. Enjoy!!
Makes 8 cakes
