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Zucchini Crab Cakes

 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.
4 ServingsPrep: 15 min. + chilling Cook: 10 min.


  • 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


  • 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. Yield: 4 crab
  • cakes.
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.

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Zucchini Crab Cakes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.