Zucchini Crab Cakes Recipe

5 2 3
Zucchini Crab Cakes Recipe
Zucchini Crab Cakes Recipe photo by Taste of Home
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Zucchini Crab Cakes Recipe

Read Reviews
5 2 3
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min.

Ingredients

  • 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

Directions

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.
Originally published as Zucchini Crab Cakes in Cooking for 2 Spring 2008, p11

Nutritional Facts

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

  • 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.
Originally published as Zucchini Crab Cakes in Cooking for 2 Spring 2008, p11

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Reviews forZucchini Crab Cakes

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MY REVIEW
pillsbury3 User ID: 8280811 269413
Reviewed Jul. 13, 2017

"These were delicious! Great way to incorporate some vegees into them, I used mainly the green part of the zucchini to keep the mixture from becoming too wet."

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

"wonderful"

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