June 15, 2012

Zucchini Crab Cakes

I have been making these zucchini crab cakes for a decade now, and they are a family favorite.  They all began the first year we planted our own garden, and we were overloaded with fresh zucchini.  I experimented & came up with so many recipes to use it up, but this is by far one of my very favorites.

I really can't believe it's taken me this long to share it with you.  The greatest thing about this recipe is that you don't even have to add crab to it if you don't want to, and it will still taste like a crab cake.  My friend, Tammy, made them without the crab for her husband last summer - and he had no idea that there wasn't really crab in it.  Now, this recipe does call for crab - because heck, of course it's better with crab.  But it's still amazing without it. All you do is add an extra cup of shredded zucchini, leave out the crab, & add an extra tablespoon of Old Bay seasoning if you want to go the meatless route.  It doesn't even matter what kind of crab that you use.  Versatile I tell you.  You can do crab claw meat, canned crab, imitation crab, krabby patty, etc.

Now me?  I like them with crab & without crab, and I make them both ways often.  We have these in some form more times than I can count in the summer months, and I never get tired of them.

I like to serve them with my Chipotle Ranch Sauce - it's like the two were made for each other.  So good.  In fact, these little gems are my favorite thing to eat the sauce on.  If you go to the post for the chipotle ranch sauce back from September of 2011, you can see the sauce spooned atop one of these bad boys - but without the crab!

With crab.  Without crab.  Take your pick.  

Zucchini Crab Cakes
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Makes 8-12, depending on how big you make them

  • 1.5 cups shredded & peeled zucchini
  • 8oz crab (any kind, or omit & add an extra cup of shredded zucchini)
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 1 small onion, finely chopped
  • 3 tablespoons Old Bay seasoning (add 1 additional tbsp if omitting crab)
  • 1/4 cup flour
  • 1/2 cup vegetable oil (for frying)
  • salt & pepper to taste

In a large bowl, stir together the shredded zucchini, crab (if using), eggs, bread crumbs, onion, & Old Bay seasoning.  Form into patties - at least as big as a golf ball & no bigger than a baseball.  I usually go the baseball route. Dredge the crab cakes in the flour, & arrange in a skillet of hot oil, on medium-high heat.  Fry patties in hot oil on each side until nicely browned. Remove to a paper towel lined plate, & sprinkle with salt and pepper while still hot.  


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