Connie’s Zucchini “Crab” Cakes

Zucchini “crab” cakes are a delicious vegetarian alternative to traditional crab cakes, using grated zucchini as the main ingredient.

This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Connie’s Zucchini “Crab” Cakes

Cooking Method: Frying Cuisine: American Courses: Appetizer, Lunch Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Total Time 30 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 cup Zucchini
• 1 unit Egg
• 1 cup Panko breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1 stalk Green onion
• 2 tablespoon Fresh parsley
• 1 tablespoon Lemon juice
• 2 tablespoon Mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Vegetable oil

Instructions

1. Grate the zucchini and squeeze out excess moisture.
2. In a mixing bowl, combine the grated zucchini, egg, panko breadcrumbs, Old Bay seasoning, chopped green onion, chopped fresh parsley, lemon juice, mayonnaise, Dijon mustard, salt, and black pepper.
3. Mix well until all ingredients are evenly combined.
4. Form the mixture into patties.
5. Heat vegetable oil in a frying pan over medium heat.
6. Fry the zucchini cakes until golden brown on both sides, about 3-4 minutes per side.
7. Serve hot with your favorite dipping sauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.