Zucchini “Crab” Cakes

07 March 2020 Bookmark • 0

Zucchini “Crab” Cakes, also referred to as Poor Man’s Crab Cakes, are made with zucchini rather than crab. Albeit these fritters don't contain any crab meat, they taste like regular crab cakes!

I am so crazy with these zucchini crab cakes. You would possibly think these are just zucchini fritters, but they really taste like crab cakes.

Zucchini “Crab” Cakes

The zucchini really soaks within the Old Bay Seasoning, which makes the zucchini taste like soft crab meat. The feel of the cooked shredded zucchini is additionally very almost like crab meat.

RECIPE TIPS

The key to the crab cake-like flavor is that the Old Bay Seasoning, so I don’t recommend that you simply leave it out. The zucchini soaks within the seasoning, which makes the zucchini taste like crab meat.
You can use an outsized cheese grater to shred your zucchini. confirm your shreds aren't too long long . you'll slice them if they're , otherwise you'll have zucchini shreds protruding of the discs.

INGREDIENTS :

3 cups shredded zucchini approx 1 large zucchini
3 large eggs
1 ½ cups panko breadcrumbs
1 ½ tsp Old Bay seasoning this is key to the crab cake-like flavor, so don't leave this out!
1/2 tsp ground black pepper
1 ½ tbsp mayonnaise
3 tsp finely chopped fresh parsley
1/2 cup canola oil for pan frying
tartar sauce optional, to serve with the crab cakes
lemon wedges optional, to serve with the crab cakes

INSTRUCTIONS :

In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.
Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.
In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.