Old Bay Crab Ball Recipe Recipe For Zucchini

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CRISPY CRAB BALLS



Crispy Crab Balls image

These sweet, moist crab balls are a celebration in every bite! Whether you're making a dozen or a hundred, the secret to these festive little crab bites is the pre-measured mix. Great as a starter dish, this crab ball recipe takes less than 30 minutes to make and includes ingredients like OLD BAY® Classic Crab Cake Seasoning Mix, mayonnaise, vegetable oil and fresh crab meat. Ideal for holidays, housewarming parties or pre-gaming festivities, these deliciously golden crab balls are sure to be the hit of any event. Serve this crab appetizer along with some tangy McCormick® tartar sauce, with some other party favorites like Grilled Chicken Wings, Buffalo Chicken Dip and Mini Corn Dogs.

Provided by Old Bay

Categories     Appetizers,

Yield 12

Number Of Ingredients 5

1 package old bay crab cake classic mix
1/2 cup mayonnaise
1 pound fresh crabmeat drained and cartilage removed
1/4 cup vegetable oil
old bay tartar sauce

Steps:

  • In a large bowl combine Crab Cake Mix and mayo. Add crabmeat and gently toss until well blended. Shape into 24 balls.Fry in batches in hot oil until golden brown turning once. Drain on paper towels. Serve with tartar sauce.

Nutrition Facts : Calories 157 Calories

ZUCCHINI "CRAB" CAKES



Zucchini

These crab cakes are made with shredded zucchini instead of crab but they taste like regular crab cakes!

Provided by Kirbie

Categories     Appetizer

Time 30m

Number Of Ingredients 10

3 cups shredded zucchini (approx 1 large zucchini)
3 large eggs
1 ½ cups panko breadcrumbs
1 ½ 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
1 ½ tbsp mayonnaise
3 tsp finely chopped fresh parsley
1/2 cup canola oil (for pan frying)
tartar sauce (optional, to serve with the crab cakes)
lemon wedges (optional, to serve with the crab cakes)

Steps:

  • In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, 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 tartar sauce and fresh lemon juice.

OLD BAY HOLIDAY CRAB BALL



Old Bay Holiday Crab Ball image

Make and share this Old Bay Holiday Crab Ball recipe from Food.com.

Provided by Donna Luckadoo

Categories     Spreads

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

1 lb crabmeat, patted dry & finely shredded (I use a food processor.)
2 (8 ounce) packages cream cheese (softened)
1/2 cup Miracle Whip
1/2 cup sweet onion (finely chopped)
3 tablespoons Old Bay Seasoning
1 cup shredded mozzarella cheese or 1 cup swiss cheese
1 tablespoon Worcestershire sauce
1 cup crushed pecans

Steps:

  • Mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer.
  • Chill mixture 1 hour.
  • Mixture should be thick enough to shape into 2 balls or logs.
  • Roll in the crushed pecans.
  • Serve with crackers.
  • I stated that it only feeds 10 because it's gone very quickly!
  • Enjoy!

CONNIE'S ZUCCHINI "CRAB" CAKES



Connie's Zucchini

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 5

Number Of Ingredients 8

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Steps:

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

FAUX CRAB CAKES (ZUCCHINI FRITTERS)



Faux Crab Cakes (Zucchini Fritters) image

These are a vegetarian dream come true! It is remarkable how much these taste like crab cakes, particularly if patties are small and thin. Recipe is adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md. and appears in the cookbook, "Cooking Fresh From the Mid-Atlantic", edited by Fran McManus & Wendy Rickard. Allow 30 minutes for the zucchini to drain.

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 8 patties

Number Of Ingredients 10

2 cups coarsely grated zucchini
salt
1 cup breadcrumbs
1 egg, beaten
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or 1 tablespoon plain yogurt
1/2 lemon, juice of
1/4 cup chopped fresh parsley
vegetable oil, for frying

Steps:

  • Place grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove additional liquid - zucchini should be fairly dry.
  • Place zucchini and bread crumbs in a large bowl and mix together.
  • Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.
  • Pour egg mixture into zucchini-bread crumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a saute pan, and cook patties on both sides, browning well.
  • Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges. Goes really well with halved sun gold or cherry tomatoes.

OLD BAY ZUCCHINI CRAB CAKES



OLD BAY Zucchini Crab Cakes image

Looking for ways to use up that surplus of zucchini in your garden? Give these zucchini-rich crab cakes a try.

Provided by Old Bay

Categories     Entrees,

Yield 8

Number Of Ingredients 10

1 large zucchini grated (2 cups)
1 egg
2 tbsps chopped green onion
1 to 2 tbsps mayonnaise or plain yogurt
1 tbsp old bay seasoning
1 tsp Dijon or honey mustard
1 tsp McCormick®Parsley Flakes
1 cup plain dry bread crumbs
1/2 pound backfin crabmeat
1 to 2 tbsps vegetable oil divided

Steps:

  • Squeeze dry zucchini in a large clean kitchen towel. Mix egg onion mayonnaise OLD BAY mustard and parsley in large bowl until well blended. Add zucchini bread crumbs and crabmeat; mix well. Shape into 8 patties about 1/3 cup each.
  • Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add 4 of the crab cakes. Cook 3 minutes per side or until golden brown. Drain on paper towels. Keep warm. Repeat with remaining patties adding additional oil if needed.

Nutrition Facts : Calories 125 Calories

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