Zucchini Crab Cakes

We always felt bad when we would eat crab cakes around my Mother because she was a vegetarian. It just didn’t seem fair! So. we scoured the Internet for vegetarian crab cake recipes and then came up with our own version that is simple and easy to cook.

Give it a try and let us know what you think!

Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes


2 cups of grated zucchini (squeeze water out of grated zucchini before measuring)

1 egg beaten

1/4 cup bread crumbs

2 tsp Old Bay Seasoning

1 tbsp melted butter

1/4 cup minced onion

3 tbsp all-purpose flour

olive oil for pan frying


To squeeze the excess liquid out of the zucchini, place grated zucchini into a cheese cloth and squeeze over a sink.

Combine zucchini, onion, egg, and butter in a bowl and mix thoroughly. Combine the bread crumbs and seasoning with the zucchini mixture. Form into 4 equal sized patties and coat with all-purpose flour on both sides.

Heat 12″ frying pan over medium heat. Use approximately 2 tbsp of olive oil to coat the pan. Place patties into pan and fry until golden brown on both sides.

Try this recipe out with our Lemon & Pecorino Fettuccine and you’re sure to be a hit with the family!

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