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Zucchini Crab Cakes Recipe

Zucchini Crab Cakes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 86 calories, 5g fat (1g saturated fat), 51mg cholesterol, 325mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.

Reviews for Zucchini Crab Cakes

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ahmom User ID: 3426126 250566
Reviewed Jul. 17, 2016


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Wine Pairings

Light-Bodied White Wine

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