Zucchini Mock Crab Cakes Recipes
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 MOCK CRAB CAKES
My sister-in-law gave me this and I tweaked it to suit our tastes. It is actually pretty good, especially when Crab costs more!! I made them for a group of church people and they all devoured them...lol. I didn't have the heart to tell them there was no crab in them...lol. Cook time is frying time
Provided by OceanLuvinGranny
Categories Vegetable
Time 18m
Yield 8-10 patties, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl combine zucchini, egg and butter.
- Stir in bread crumbs, onion, celery and seasonings.
- Mix well.
- Add tuna and fold in Can add another egg if needed.
- Shape into patties and dredge with flour mixture.
- In med. skillet, heated, add oil to it.
- brown patties until golden brown on both sides.
- Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).
Nutrition Facts : Calories 296.9, Fat 10.4, SaturatedFat 2.2, Cholesterol 71.6, Sodium 470.1, Carbohydrate 30.5, Fiber 5.1, Sugar 4.6, Protein 21.9
ZUCCHINI MOCK CRAB CAKES
These taste just like the ones made with crab...most people don't know the difference. It's a good way to use up zucchini during "zucchini season."
Provided by Artsy Chef
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oil for frying in pan. If you want to eliminate the oil, preheat a non-stick pan and spray with PAM or equivalent.
- Mix all ingredients together and form into patties.
- Fry in oil till browned and crisp.
Nutrition Facts : Calories 119.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 530.8, Carbohydrate 21.6, Fiber 1.8, Sugar 2.3, Protein 4.6
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.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 crab cakes.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 325mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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- Mix all of the ingredients together and allow to sit for a few minutes. You can adjust all the amounts to suit your needs- but the end result should be a mixture that will hold together when formed into patties.
- Heat a skillet over medium heat. Drizzle olive oil in your pan and place your zucchini crab cake patties in the pan and allow to cook until golden on both sides.
- You can serve these as is, with ketchup or your choice of sauce or as a sandwich. These can also be made using frozen zucchini (thawed and drained), so it’s a great dish to make in the winter that uses some of your preserved summer harvest!
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