Wednesday, July 20, 2011

Crab-less Zucchini Cakes

Thank you Nanny.  Yes it was my grandmother who told me about this recipe. 

She hadn’t actually made them, but she had seen this recipe in one of those inserts that comes in the Newspaper sometimes.  I don’t get the newspaper anymore, but I’m glad she does.

I read it and was instantly intrigued.  Healthy zucchini cakes that tasted like crab cakes?!

Oh yes.


I immediately copied it down on a recipe card and took note of where it came from…!  I’ve never heard of this website before, but I think now I will take a closer look.

Turns out I could have just found the recipe online, but I like having the card to put in my little recipe box from my bridal shower :)


We suddenly have an influx of zucchini popping up in our garden so I need to use a lot of it up right now. 


I’m pretty sure another batch of these are on their way soon!


Zucchini Cakes
from with my modifications


  • 3 cups coarsely grated zucchini
  • 1/2 teaspoon salt
  • 1 cup fresh breadcrumbs (from a baguette)
    • I used whole wheat bread crumbs
  • 1 egg
  • 2 green onions, thinly sliced
  • 1/4 cup diced red bell pepper
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise or plain yogurt
    • I used olive oil mayonnaise
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil, for frying
  • 1 teaspoon butter


  • Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
  • IMG_0158

  • Heat oil and butter in a skillet.
  • Add patties to skillet and cook on both sides until browned. Drain on paper towels
  • IMG_0163

    In the head-notes of the original recipe, it suggests serving with a quick sauce of chopped fresh herbs (such as chives and dill), lemon juice, and mayonnaise.

    We had all those items on hand so I took:

    • 3T reduced fat olive oil mayo
    • Juice from 1/2 lemon
    • approx 1 tsp chopped dill and chives

    Perfect.  The combo of the sauce with these cakes was DIVINE! 


    They REALLY DO taste like crab cakes!!!  The Old Bay + the texture…amazing.  Bonus point for only having 140 calories per serving (2 cakes). 

    So happy my grandmother told me about this one!!

    Make these!



    1. these look so good! i love your little recipe box!

    2. This looks AWESOME! Also, I love that you drove by our new place. Hopefully you will come by for a cocktail once we're all moved in?

    3. Those look fantastic! What an awesome veg friendly recipe! And I love that your Nanny told you about it- that is just too cute. Hope you're having a good week :)

    4. They look awesome! I am eating a zucchini tart right now and planning to make some zucchini fritters this week.

    5. I love crab cakes and love zucchini too! This is definitely going on my to-do list!

    6. I love love zucchini cakes. I'm jealous of everyone with garden space!

    7. I just shredded my zucchini for prep ahead tomorrow night but now I'm so intrigued by your recipe I will have to try it!!!!!! Yum!