Zucchini “Crab” Cakes

I tried another new zucchini recipes.  This one is like that potato soup where the zucchini is “hidden”.  I’ve never actually had real crab cakes, but I’m assuming it’s one of those dishes where it’s all in the spices.  These were a bit more heavily seasoned than I’d normally like, but with a strong dish like spaghetti they stood out nicely from the sauce without being overpowering.

zucchini crab cakes

1/2 cup grated zucchini
1 egg, beaten
1 teaspoon butter, meted
2 teaspoons minced onions
3 tablespoons bread crumbs
1/4 teaspoon old bay seasoning
2 1/2 teaspoons flour

Combine first 6 ingredients and shape into patties. Dredge patties in flour and fry in oil on medium heat until golden brown.

Here’s the original recipe if you’d like to convert to a larger serving size.


2 Comments Add yours

  1. Elizabeth says:

    Having married a Maryland boy, raised on their very best, I can tell you that it most assuredly not in the spices. What a person interested in a crab cake looks for is the bulk of the cake being made of quality lump crab. Many crab cakes, especially in landlocked states, will be so full of filler that you can hardly even tell what the dish is supposed to be.

    But since you’re not going to be adding crab anytime soon, I’d say you have a pretty good handle on what the filler is. I think it would be tasty to have an actual crab cake with zucchini in it.

  2. angela says:

    Thanks for all the receipes, In a few months I will be overrun with Zucs and will revisit these posts.

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