Zucchini Crab Cakes Recipe
Zucchini Crab Cakes Recipe photo by Taste of Home

Zucchini Crab Cakes Recipe

Be the first to add a review
5 1
Publisher Photo
Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 crab cake equals 86 calories, 5 g fat (1 g saturated fat), 51 mg cholesterol, 325 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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.
  2. 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. Yield: 4 crab cakes.
Originally published as Zucchini Crab Cakes in Cooking for 2 Spring 2008, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Zucchini Crab Cakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image