Zucchini Crab Cakes
These Zucchini Crab Cakes couldn’t get any easier to make or any more delicious to eat. They are a family favorite in my home!
I have been making these zucchini crab cakes for a decade now, and they are a family favorite. Â They all began the first year we planted our own garden, and we were overloaded with fresh zucchini. Â 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 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? Â I like them with crab & without crab, and I make them both ways often. Â 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. Â Without crab. Â Take your pick. Â
Zucchini Crab Cakes
Ingredients
- 1.5 cups shredded & peeled zucchini
- 8 oz 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
- ¼ cup flour
- ½ cup vegetable oil for frying
- salt & pepper to taste
Instructions
- 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.
You may also like these other delicious zucchini recipes!
Cheddar, Garlic, & Onion Savory Zucchini PancakesÂ
Zucchini Tots
Cilantro Garlic Lime Chicken with Zucchini Noodles
Cilantro Garlic Lime Chicken with Zucchini Noodles
I have never heard of “old bay” seasoning….can you tell me what this is and if I can’t find it what seasoning could I use instead?
It’s a seafood seasoning, usually sold where all the other seasonings are at the grocery store. You can also find it on Amazon (providing a link for you!). If you can’t find it, any other seafood seasoning would work. Old Bay is the most commonly found brand though. http://www.amazon.com/gp/product/B0009PCP6S/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0009PCP6S&linkCode=as2&tag=httpwwwmrshac-20
Terrible recipe. I used no salt, yet it tasted like I dumped a salt shaker in my mouth. Are you sure it isn’t 3tsp of old bay? 3tbsp made it way too hot. Don’t know where the salt came from, but it made it inedible. Made ten, ate one and a half and threw the rest away.
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Looks delicious but I’m not a fan of Old Bay. Do you think I could use something like Tony Chachere’s or slap your mama or any other type of Cajun seasoning that we in South Louisiana typically use for seafood?
Yes, you could!