Zucchini Crab Cakes Food

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ZUCCHINI CRAB CAKES



Zucchini Crab Cakes image

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

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

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.

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

ZUCCHINI MOCK CRAB CAKES



Zucchini Mock Crab Cakes image

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

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons margarine, melted
1 cup breadcrumbs (I use 3 cheese flavor or italian)
1/4 cup onion, minced
3 teaspoons garlic powder (you can use less if you prefer but we love garlic)
2 teaspoons onion powder
1 teaspoon Old Bay Seasoning
1/4 cup flour mixed with 3 tbsp nutritional yeast flakes
oil (for frying)
1/4 cup celery, finely chopped
1 (6 ounce) can white albacore chunk tuna in water, drained and flaked

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 CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET



Zucchini Cakes

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

2 1/2 cups zucchini (peeled and grated)
1 cup breadcrumbs (seasoned or plain)
1/4 cup yellow onions or 1/4 cup red onion, minced
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon Old Bay Seasoning
fresh ground pepper, to taste
canola oil or olive oil, for frying
cayenne pepper (optional, for a little extra spice)

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).

ZUCCHINI CRAB-LESS CRABCAKES



Zucchini Crab-Less Crabcakes image

Very easy and delicious recipe. Good use for all the zucchini from the garden. This recipe is from a local farm market

Provided by Digernsj

Categories     Lunch/Snacks

Time 25m

Yield 6 Cakes, 6 serving(s)

Number Of Ingredients 6

2 cups grated fresh zucchini
2 cups seasoned bread crumbs
1 tablespoon mayonnaise
1 egg
2 teaspoons Old Bay Seasoning
olive oil (for frying)

Steps:

  • Heat oil in frying pan.
  • Combine all ingredients.
  • Make into cakes and fry in oil until golden brown.

ZUCCHINI MOCK CRAB CAKES



Zucchini Mock Crab Cakes image

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

2 cups zucchini, shredded
2 cups Italian seasoned breadcrumbs
onion, chopped as desired
green pepper, chopped as desired
1 -2 tablespoon Old Bay Seasoning
2 -3 tablespoons Miracle Whip
oil (for frying) (optional)

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 WITH CREAM CHEESE



Zucchini Crab Cakes With Cream Cheese image

I am a vegetarian but I miss seafood like crazy. I used to make great crab cakes and now have made this veggie version. Manipulate it to your likings. Enjoy.

Provided by amie atwood

Categories     Low Protein

Time 50m

Yield 5-10 serving(s)

Number Of Ingredients 10

2 large zucchini, grated
1/2 cup red onion, diced
1/4 cup green bell pepper, diced
1 (8 ounce) package cream cheese (room temp.)
2 -3 tablespoons butter
2/3-1 cup plain breadcrumbs
1 -1 1/2 tablespoon Old Bay Seasoning
1 egg
oil (for frying)
breadcrumbs or flour (for dredging)

Steps:

  • Grate zucchini and squeeze dry.
  • Melt butter over medium heat and add onion and bell pepper. Cook for 5 - 10 minutes.
  • Remove onion and bell pepper from heat and set aside.
  • In a large bowl combine zucchini, cream cheese, Old bay seasoning, egg and bread crumbs.
  • Mix in the onions and bell pepper including any butter from the pan.
  • At this point if you feel your mix is too wet you can add a little more bread crumbs, do not add too much because it will reflect in the flavor of the cakes.
  • Place the entire mixture in the refrigerator for a couple of hours if you have the time. This allows the mixture to bind and it makes it easier to handle the patties. If you do not have the time, do not worry, just coat your hands in flour when making the patties.
  • Once you are ready to make the patties just grab a glob (1/3 C) shape into a ball, dredge in flour or bread crumbs (that is entirely up to you) and then fry in about an inch of oil, flattening them with your spatula, until golden brown.

Nutrition Facts : Calories 299.5, Fat 22.4, SaturatedFat 13.4, Cholesterol 104.4, Sodium 300.1, Carbohydrate 17.9, Fiber 2.4, Sugar 4.2, Protein 8.4

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.

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