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My review
Connie's Zucchini "Crab" Cakes
Patti Jo
"These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!"
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Ingredients
30 m servings 196 calsOriginal recipe yields 5 servings (4 to 6 servings)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
- Shape mixture into patties. Dredge in flour.
- In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 196 calories; 9.1 g fat; 23.2 g carbohydrates; 5.6 g protein; 49 mg cholesterol; 320 mg sodium. Full nutrition
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Reviews
Read all reviews 11201460 Ratings
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Most helpful positive review
9/12/2001
Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional ...
Most helpful critical review
8/25/2012
I just made these. However, I also needed to change the recipe. I used panko crumbs as well. I also added salt, pepper, cayenne, garlic power, dried mustard and I probably increased the Old Bay ...
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9/12/2001
Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional ...
8/7/2001
I live in Maryland, and these definitely do not taste like a real crab cake, although they did remind me somewhat of the frozen grocery store kind. A reasonable facsimile for vegetarians. Due ...
2/12/2002
This is an update from my last review of this recipe. This time I took the advice from Roger who reviewed a spinach recipe and suggested using a potato ricer to squeeze out the water from the sp...
8/7/2002
These were very good. I worried about the zucchini being too watery, so I shredded it into a collander and added about 1/2 tsp. of salt. I let it drain for about 30 minutes (pressing slightly ...
6/12/2002
This one gets RAVE Reviews!!!! I have made this recipe 5 times in the last 2 weeks. I modified it slightly in that I used 1 large zucchini and 1 large potato. I made sure I squeezed all of t...
2/26/2003
This is the best zucchini pattie recipe I've ever tried. I used 1 more egg to substitute for butter. Also I didn't have Old Bay Seasoning at hand so I used a combination of black pepper, musta...
4/24/2003
A very good side dish, though not much of a vegetable dish. You will definitely want to "drain" the zucchini. I spread mine to a thin layer on parchment paper, cover with paper towels, sprinkle ...
9/8/2005
Great recipe! I've made this a few times and found that the small to medium zucchini works best. I drained and squeezed out zucchini, added more Old Bay and froze patties before cooking. Free...
7/25/2002
These are absolutely incredible! They are a bit messy to make and I drained the zucchini all day with a weight on top. But, they are so incredibily delicious that I did not mind the mess one b...