Zucchini "Crab" Cakes

A couple of years ago after an emergency room visit my mother was told not to eat fish again. With this recipe she can have her "cake" and eat it too! She loved it!

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Wow! This is a really flavorful way to prepare zucchini. I added some lemon zest and grated parmesan, as well as some dried herbs (to make up for using plain bread crumbs). Then, I baked the cakes on a greased baking sheet for 15 minutes at 400, flipped them, and baked for an additional 15 min at 450 to get them nice and browned. Don't worry if they seem a little soft when they come out of the oven, they firm up as they cool a little. They even had great texture when reheated. My whole family enjoyed this recipe, especially my toddler.

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My brother makes these and I keep forgetting to get the recipe from him. I'm not that big on zucchini but these are fantastic!! Thanks for posting!
Oh, maybe you should have tagged this Zucchini "MOCK Crab" Cakes since some have tried this and don't think they taste like crab. I don't know how that's possible since there isn't a STITCH of crab listed in the indredients - go figure! LOL

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I thought these were very tasty and would give 5 stars if they were called zucchini cakes, but as far as tasting like crab cakes, I'm sorry, they just don't. Not the same texture, not the same flavor, not the same smell and definently not the same color. Once I got that they were just very good zucchini cakes, I thoroughly enjoyed them and will definently be making these "zucchini cakes" again. Thanks

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I love animals and don't eat meat. It's always fun to try new recipes, and this was one of the best. I removed the excess water by putting the zucchini in my salad spinner. I would probably add some lemon juice and finely chopped celery next time. Recipes similar to this are on several sites, and I took a suggestion to bake rather than fry these. I eliminated the flour and frying oil but used spray oil on a foil-lined baking sheet and baked the cakes at 400 degrees for approximately 25-30 minutes, turning halfway through. Thanks, yooper!

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These were very good I did add 1 more egg. Thanks for sharing

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These were pretty good, not as a crab cake substitute, but they were good nonetheless. I think I would prefer a different type of seasoning in them. They were also pretty mushy on the inside. They might have been too thick, but I couldn't get them much thinner without falling apart. I think I will try these again with some modifications, perhaps italian seasoning and parmesan would be good rather than old bay.

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These were pretty good and I will probably make them again. My husband thought they tasted like crab cakes--I wasn't quite convinced.

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These are easy to make, and very tasty. I baked them, and thought they where crispy on the outside, and creamy on the inside. Thanks Yooper!

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We loved these! My daughter-in-law is from Maryland and said that these taste just like crab cakes. I'm allergic to shell fish so my experience with real crab cakes is very limited. But I thought these were delicious. We followed Chocoholic #3 's idea and baked these. We also decreased the butter to two tablespoons - we doubled the recipe! They held together beautifully. Being new vegetarians we were thrilled to find something so tastey and easy to put together. My son dubbed them 'crab fakes', I thought that was a great name. So we'll be having 'crab fakes' very often! Thanks

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My only experience with crab cakes are the ones I purchase in the seafood section of the grocery store for 79 cents. These are so much better. I made as directed and they turned out very good. Mine were really soft and my only complaint is as I sat down to eat them the plate slipped out of my hand and landed on the couch. My four year old ate a whole one. I'll be making again. Thanks for sharing.

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I'm not usually nuch of a zucchini fan, but I've made these a few times and they are fantastic! This is an opinion shared by those I've served them too as well. I do recommend getting as much liquid out of the zucchini as possible, as it makes for a better texture I think. I use a small electric chopper to grate it, and it comes out perfect. I prefer this version over the mayonnaise version i've seen elsewhere and have also tried. I highly reconmend the recipe, and I'll bet even veggie-haters would enjoy these as well.

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These were really good! My meat & potatoes hubbie really liked them. :) I added a little sprinkle of cayenne pepper and a teaspoon of lemon juice. We served them with a choice of lemons or ketchup. Delish! I will be making these again...since they're the first vegetarian meal my husband liked - ever!

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These were amazing! I followed the recipe, in exception to eye-balling the flour and oil amounts to what I thought was enough. I think I used less than what was stated. They're crispy and taste absolutely delish. I fried mine for 4 minutes on each side. I definitely see myself making these in the future. I would like to try baking them like someone else mentioned for a little healthier twist.

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Yummy! Makes a BUNCH of cakes but look forward to the leftovers. Freeze? Mixed the flour in to the mix. Didn't have any excess water problems. Would probably add some "zing" next time (maybe lemon juice?) and bake next time to make healthier. I did just put a little bit of oil (maybe a tablespoon) for each batch and used a non-stick skillet.

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I can't wait to try this for an office potluck! The only ingredient I'd have to buy is the zucchini.

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Sorry.... I tried SO hard to like these...they were "ok"...they didn't hold together well, I took them out after first cook, re=made into "balls" and cooked for a while longer. The batch with indicated old bay was bland, the batch with more old bay was too salty..... I really wanted to give this a great review...not sure what I may have done wrong.....

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WOW! This are fantastic and quick--such a great, simple way to use up all of that zucchini and delicious for sure!! Everyone loved these (even baked at 400 degrees per another reviewer's recommendations). I also added vegan mayo and lemon juice per their rec. Thanks for the great recipe--a keeper!!

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