CONNIE'S ZUCCHINI "CRAB" CAKES
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
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
ZUCCHINI "CRAB" CAKES
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
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.
FAKE CRAB CAKES
These simple, all-natural fake crab cakes are quickly made from shredded zucchini, seafood seasoning, egg, and bread crumbs.
Provided by Butch Chaney
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties.
- Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 11.6 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 935.1 mg, Sugar 2.6 g
OLD BAY ZUCCHINI CAKES
Make and share this Old Bay Zucchini Cakes recipe from Food.com.
Provided by MrsZ2012
Categories Summer
Time 30m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the zucchini with the salt and toss to combine. Transfer to a colander and allow to drain for 30 minutes. Preheat oven to 400. Squeeze out any excess moisture and transfer the zucchini to a large mixing bowl. Add the bread crumbs and toss to combine.
- In a separate mixing bowl, whisk together the egg, mayonnaise, Old Bay seasoning, mustard, and parsley. Pour the wet mixture over the zucchini and bread crumbs. Season with black pepper. Toss to combine until the wet mixture is completely incorporated into the zucchini and bread crumbs. Shape the mixture into 8 cakes and set aside.
- Place cakes onto baking sheet. Bake on each side for 10 minutes.
Nutrition Facts : Calories 236.4, Fat 10.7, SaturatedFat 1.9, Cholesterol 47, Sodium 318.2, Carbohydrate 26, Fiber 4.5, Sugar 4.9, Protein 9.8
ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET
I was looking for another way to use the surplus of zucchini from our garden, when I came across this recipe. I was surprised at how much they actually taste like crab cakes. Even my husband, who doesn't like zucchini, raved about this dish!
Provided by cgodshall
Categories Vegetable
Time 18m
Yield 4 cakes, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Spread grated zucchini on a kitchen towel and roll up. Twist towel to wring out as much liquid as possible. If you fail to do this, your cakes will be too wet.
- In a large bowl, combine zucchini and butter. Stir in bread crumbs, onion, Old Bay, cayenne pepper, salt, and pepper. Mix thoroughly to combine.
- Coat your hands in oil, and shape mixture into patties. Coat each patty in flour. In skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (About 3-5 min per side).
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