Absolutely wonderful, and amazingly similar to crabcakes in consistency and flavor! I took the advice of several other posters and baked them at 400 degrees, rather than frying. I lightly oiled the baking sheet, and flipped them after about 15 minutes, cooking for an additional 15 minutes. However, instead of just dredging them in flour - I used a mix of 1 part flour to 2 parts panko, which made them crunchy without the added "powdery" flavor and texture that flour adds. I also added some fresh ground pepper, about 1/4 cup of parmesan, and doubled the Old Bay amount. My husband was skeptical, but he happily ate 2 for dinner, and specifically asked for another in his lunch box the next day! Will definitely make again!
Very good cakes. I fried them but I think next time I may bake them as recommended by another reviewer. I also really squeezed the water out but probably could have done it even more since the inside was very soft even though the outside was crisp. Will definitely make these again.
These were pretty good. I used them as a main dish for a meatless meal, and they were excellent dipped in Ranch Dressing.
I am not sure that I would go so far as to believe for a moment that these could as good as my crab cakes but they are exceptional none the less! My daughter doesn't eat eggs, and these work fine without them. I also made them with just spray oil to the pan to reduce the fat. No problem. I made extra to take to lunch this week with some homemade gazpacho too. Really good combo, and good for you too
Great recipe!!! Both my husband and I couldn't stop eating them. They're addicting and very tasty. It's a keeper!
These are amazing! I baked them for about 10 minutes or so at 350 instead of frying.
Thought these were pretty good, but next time instead of frying I'll bake them to try to make them healthier! Otherwise, very good!
This recipe is great! I used Panko bread crumbs rather than regular, and I fried in coconut oil. Only thing I would change would be a little be more Old Bay Seasoning, and a dash of salt.
Funny, I made these last week, and the recipe was in my weekly email today! I had some zucchini I didn't want to just sauté (boring!), so I found this recipe and thought it sounded promising. The only thing I did differently was to bake the zucchini cakes, rather than fry them. I sprayed them with a bit of canola oil so they'd crisp up in the oven, and baked them on a silicone baking mat. I made a spicy remoulade to top them, and they were a big hit with my honey, who usually doesn't like zucchini. I had a couple for lunch the next day, and gave some to my sister,a nd they were great reheated the next day. I will definitely make these again when I get a hankering for crab cakes (I've recently gone back to being vegetarian).
These were great! My brother in law was over for dinner and he is a vegetarian so I thought I would give these a try. I will definitely be making these again. I followed others advice and made sure to press as much water out of the grated squash as possible. I also baked them to avoid oil saturation. Thanks.
This recipe was a great way to use zucchini, and generally tasty too. Two things, however... I'm from Maryland, where we are known for our crabcakes, and this tastes nothing like crabcakes. It tastes like a seasoned zucchini cake, which is fine - but no sweet crab flavor. Secondly, as many had advised, I doubled the amount of Old Bay. Mistake - remember that Old Bay is full of salt in addition to the seafood seasonings, and it made the cakes incredibly salty. Next time I'd keep the Old Bay as is in the recipe, and use some additional non-sodium herbs and/or seasonings.
I have an abundance of zucchini growing in my backyard right now. I thought this was a good way to mix it up. My boyfriend and I both enjoyed these. I baked them as other reviewers recommended. I also didnt use just seasoned bread crumbs...i used panko and stuffing mix (cornbread) as well and they held together nicely. In addition I whipped up a light sour cream sauce for these. Only sour cream, old bay, and a little water (to thin) was used...then garnished with chives. yum!
These were excellent..although I did not know to squeeze out all the water from the zucchini...so the final result was watery....I used ritz crackers instead of bread crumbs, and I also used green onions instead of regular. I also added some cayanne pepper and regular pepper. Will make again for sure....but just remember to to squeeze out all the water from the zucchini!!!!
These were pretty good. I added chopped jalapeno for spice. I also suggest making thinner patties as the thicker ones I made tasted a bit "bready" and pasty on the inside; the thinner ones were crispier and had better flavour!
WOW these are good! Got rave reviews from my boyfriend. I only had 2 cups zucchini so I scaled the recipe down, but kept the amount of egg, onion, and seasoning the same. I didn't have Old Bay so I used a pinch each of nutmeg, paprika, crushed bay leaves, red pepper flakes, salt, and pepper. I also added 2 cloves of garlic, which was a perfect addition. I forgot to add the butter so I fried them in a mix of butter and oil and that worked out great. After reading reviews I put my zucchini through a potato ricer to drain out most of the water. I also froze the patties before frying to help them stick together, but I'm not sure that was really necessary. Great texture and flavour, and super easy to make. I will make these over and over, thanks for sharing!!
I've made this dish so many times it's become my signature meal. A couple important things: one, do not fry them. Bake at 400 on an oiled baking sheet for about 12-15 minutes, then turn over and bake another 10 minutes or so until they're done. Two, grate and drain the zucchini for at least two hours, longer if you can. I leave mine in the colander in the sink and squeeze out moisture every so often. Everyone who's ever tried them has loved them, from my meat-eating relatives to the picky teenagers and my toddler.
The first thing this recipe should tell you is to make sure that "all" of the water is out of the zucchini before you even begin to prepare the recipe. It was sloppy trying to keep it together before you put it in oil and once it was in oil "more" water came out and made the pan soupy. I kept having to pour out liquid time and time again. The taste is great and if you can get all the water out of the zuccini prior to preparing and cooking it would be wonderful.
7/23/20 - Made for a second time, doubled the Old Bay and found it was too spicy/salty. Will stick to the recipe next time. Also salted and squeezed the water out of the zucchini prior to mixing and baked at 400 degrees for 15 minutes, turned over and baked another 15 minutes. Were very good and looked just like crab cakes!
My family and I LOVE these! The only thing I would change is using butter for frying rather than oil-it tastes better. We had these with the Chicken Cordon Bleu II from this website, and the cakes taste soo good with the gravy on top!
Loved this; doesn't taste like zucchini at all! I used Trader Joe's seafood seasoning, which has no salt, so I could control the amount of salt. I also found the batter easier to work with if it's chilled overnight. It's great to make a batch at night and fry it up for breakfast.
Ohmygodsogood. Like others, I squeezed out the water in the shredded zucchini by putting it in a colander with pretty small holes, then squashing it down. I have made this recipe with regular bread crumbs and italian bread crumbs, and I would definitely recommend using EITHER italian bread crumbs OR regular bread crumbs, but with double the old bay seasoning. Otherwise they taste a little bland. I like to fry them up two at a time, then put them on a rack on a cookie tray in the oven to keep them warm. This keeps them crispy until served and they don't taste oily. And lastly, I tried baking them, but I still think frying gives them a crispier exterior and keeps them moister on the inside. Thanks for an amazing recipe!!
I made this recipe last night for supper along with a broccoli salad and creamy macaroni and cheese. I didn't have any trouble getting the cakes to stay together, and I followed the recipe just as written, packing the grated zucchini to measure 2 1/2 cups. These were a great hit at the supper table. It is surprising how much they really do taste like crab cakes.
These were very good! I baked at 425 degrees 10 minutes each side. Next time I will try to drain the zucchini as much as possible before adding the other ingredients.
These are an awesome way to use zucchini in the summer! While they don't quite taste "exactly" like crab cakes, they are delicious and have made it onto the regular rotation at my house. UPDATED REVIEW: Try adding 1/2 tsp. ground mustard when you add the Old Bay. It's fantastic that way!
Yum. Took seasoning advice of others, also squeezed out excess water, half potato, half zucchini, extra 1/2 cup of panko. Made balls and then gently squashed into pancakes. Can't wait to try the healthier baked version.
These are fantastic! My 2 year old loved them. He asked to have one as his bedtime snack and ended up eating two.
Eh not bad will have to tweak the recipe a bit. There was too much breading to this recipe and it tasted more like a stuffing than a "crab" cake.
Following other reviews: I lightly salted the shredded unpeeled zucchini with kosher salt and let drain, then I squeezed the excess moisture, which was a lot. Two cups of shredded zucchini turned into 1 cup when all the water was squeezed out. Since I had so little zucchini, the Old Bay Seasoning was very strong. Next time, I'll leave it out. I did add black pepper and cayenne pepper. I used Panko Japanese breadcrumbs and put about 1/3 cup in the mixture, along with 1/8 cup flour. After making the patties, I patted additional breadcrumbs onto each pattie before cooking. I baked them on a baking sheet in a 400 degree oven for 25 minutes, turning over once halfway through. Then I finished them off under the broiler, less than two minutes on each side. Next time, if I use Panko, I'll add Italian seasoning, dried oregano, dried parsley or something along those lines. I may try them with Italian style breadcrumbs, which I think would be good too. I dredged a couple of mine in flour before adding the Panko, and I would not do that in the future. The flour didn't cook off in the baking process, though it probably would in the frying process. Because I called them crab-style cakes, my husband was expecting crab and now I have to make crab cakes. :) We both agreed they were very good and could see ways of improving them. Mine were a little dry without Marinara Sauce, probably because I cooked them too long. NOTE: 1 large zucchini makes about 2 1/4 cups of shredded zucch
I was sooooo excited to try this recipe. First of all, I'm not sure why so many reviewers are commenting on the extreme need to drain and dry the zucchini -- that was no issue at all as the consistency was not an issue. What was an issue is I felt as though I were eating dense patties of stuffing. My boyfriend agreed. This was the first "yuck face" I've seen on his face from any recipe I've tried from this site. Yes, they were flavored nicely (can't beat Old Bay), but unless you want your guests to subliminally think you're feeding them stuffing patties, I'd suggest you use the recipe to stuff mushrooms instead of making patties out of them.
Just heavenly! The taste was excellent, I didn't have any problems with too much moisture from the zucchini. The only problem is, though, I wish the recipe would have stated how thick to make the patties. I think I made mine too thick and they were a little soft and squishy in the middle. This recipe should make 6 patties, I made 4. My bad! Everytime I have some extra zucchini around I will shred and freeze just to make these!
I used 3 eggs instead of 1 (for the 5 serving recipe) and found it stuck together better.
REALLY good. My daughter eats fish (no other meat) and my son rarely likes veggies and both LOVED it. I had shrimp I needed to use so added them, chopped. Otherwise followed the recipe (baking, not frying) and they came out great. I made a sauce of lowfat mayo, lime juice, hot sauce, mustard, Worcestershire and paprika and served with a lime wedge. I was happy too as this recipe is a healthy one, low in calories especially baked.
These weren't bad but they weren't great either, they were so-so. They were easy to make & I baked them per another reviewers advice at 400 degrees for 15 minutes on each side.
a good way to use the zucchini. make sure you don't get overzealous and use too much zucchini as they will be a bit 'soggy' as some of mine were. my dad really loved them
I agree with others that it doesn't taste like crab. But these were great. My husband liked them so much he wanted me to make them for him for breakfast the next day and has been begging for them ever since...so for dinner tonight they will be made again. Being it only takes about 1 large zucchini and I can get them at the local farmers market 3/$1 I think this will me a common in our household. I also doubled the OLD BAY and used a little less butter. Squeezed out zucchini too!! Thanks for sharing this one its a keeper!!
Awesome zucchini cakes! Husband thought it was crab. Did use lots of xtra old bay, garlic powder & a touch of cayenne (as others suggested). Also tried panko bread crumbs instead of flour. Highly recommend & will make these over & over again!
These were great! You definitely have to drain the zucchini for a bit and make sure you get most of the moisture out. Otherwise, the recipe worked! I baked mine at 400 for 15 minutes, flipped and baked for another 15 minutes. They had a nice crispy outside and a tender center - just like a crabcake!
I keep kosher, so I've never eaten crab cakes, but these sure are good. I followed reviewers advice and drained the zucchini with a weight on it for a few hours. I think it did too good a job - the patties were a bit dry. I think next time I'll squeeze less thoroughly. I baked them on 375 for about half an hour, and I don't think frying is necessary.
ADD CHEDDAR CHEESE!!! My daughter and I loved these because I made a batch of unaltered zucchini cakes and another batch with some cheddar cheese. My husband LOVED the unaltered cakes. ALL IN ALL, THE 'CRAB' CAKES DO NOT TASTE LIKE 'CRAB' CAKES BUT THEY ARE STILL VERY TASTY.
This recipe turned out very well. We don't have the Old Bay in Australia so I added a hot curry powder instead. The baking idea was much more succesful than frying - cleaner on the palate and the hips! What is Old Bay by the way?
This was pretty good, I shredded the zuccini in the morning and kept squeezing out the water all day while I kept it in the fridge. I wouldnt of added more old bay or it would of been too spicy. It fried up nicely and was tasty.
This is a great recipe. I really wanted the real deal though. So, I did 1c. zucchini and 1c. crab. Also, had to improvise with what I had on hand. So, I left out the egg and added 3T of mayo instead (I'm PG and realized when I needed the egg that I had put the empty egg carton back in the fridge!). I also did not coat the cakes in flour as the consistency of the cakes we great just the way they were.
I have made this for years. I love how zucchini can be used to taste like something else. Try zucchini crumble.(All recipes) You will swear black and blue it's apple. Great way to get veggies into your kids. YUMMMY!!!!!
My husband and I liked this very much, we do not feel it taste like crab cakes. You have to squeeze out the excess moisture out of the zucchini before mixing with other ingredients other wise you get mush. Also the receipe doesn't say to use flawored bread crumbs. Not very good with plain breadcrumbs. Very good way to use excess zucchini.
Excellent! My and my family's only complaint was there wasn't more. The recipe yielded 6 cakes for me. Next time, I'll double it. Also, hubby (mr. meat and potato only guy) wants to try these on a bun. A healthy alternative to hamburgers. I set shredded zucchini aside w/ sprinkled salt to release water, then I squeezed it out. Note - be careful about how much salt you use, as my cakes turned out a little salty due to the old bay already called for in recipe. And as others suggested, I did add an additional tsp of old bay. Also, I made a dipping sauce too. Anything will do. Dill dip, tarter, or good ol' ketchup. Great recipe! Thank you for submitting!
Let me start by sayng that, i didnt have enough bread crumbs, so i added almond flour. I also added corn meal to the flour. They came out crumbly... But the flavor was amazing! My husband gave this five stars... Its a keeper! Thank you!!
These were great! I did not drain my zucchini and I'm glad I didn't. My mixture held together quite well and the flavor was awesome.
I loved these! We didn't change the recipe at all and they came out perfectly! Made a side of hollandaise sauce to dip in and voila! Dinner is served!
I used egg replacement and 1 Tbsp of oil instead of butter which worked fine, but I did find these a bit soggy like many others, but VERY TASTY. Used 4 zucchini for this batch and only got 6 fritters (I had expected about 10-12 because it "served" 5). I may up the breadcrumbs next time. I also sprayed my sheet and baked at 200-210*C for about 17 min each side which was good.
I prepared zucchini long time in advance and drained on paper towels. Changed it up a little. Served with a thick slice of tomato on top and drizzled with balsamic reduction (syrup) as the salad for the meal at a dinner party...it was a hit!!!!!!
Instead of frying these I placed them on a lightly oiled pan and then drizzled some olive oil over the top. Bake at 400 degrees for 25-30 minutes, flipping them halfway through. They were a hit! The Old Bay is really what creates that crab taste for you. We will be making these for years to come.
This was pretty tasty. Mine ended up with a little too much bread and not enough zucchini, so I'll use less crumbs next time. The refrigerated leftover patties made nice ground meat(less) crumbles which I used to make veggie tacos.
I thought these zucchini cakes were great! I doubled the Old Bay seasoning and think I will increase it again the next time I make them. I also put the shreaded zucchini in a colander and salted it and weighted it with a bowl to remove the liquid.
These were yummy. I only used 1 tbsp of oil, and used a brush to coat the whole pan with it, and it was just enough. I was prepared to add another tbsp of oil after flipping but it didn't need it and I was glad because I'm watching my calories.
I have made these numerous times over the past two months and all agree they are great. Many are having issues with getting all the liquid out of the zucchini; today I used my salad spinner... worked wonderful!! I also make the patties and put them in the freezer for about an hour, then fry which helps the problem of them falling apart when trying to turn them over. We like them best with Panko crumbs. I have also made a double batch and froze some with great success... freeze without the breading and add it when ready to cook. This is a very tasty, easy dish. Thanks so much for sharing.
Very delicious, topped with cocktail sauce! Grated a potato & added, fried in olive oil. Added a touch more zucchini. This is definitely something I will keep on making.
these were very good. Don't fool yourself though, they are NOT going to taste like crab cakes!! However, they are very tasty zucchini cakes! I would recommend a couple of things.....First, take your shredded zucchini and place the pile into a kitchen towel. Then bring up all the corners into a bundle and squeeze it over the sink with all your might! You will have 1/2 cup of liquid or more come out. Second, add about 2 tsp or more of the Old Bay for seasoning. I used 1 1/2 tsp and still felt these were underseasoned. I also skipped the flour step and just placed my cakes right in the oil. very nice dish with some ranch and sour cream on the side. I'll have to try with cocktail sauce, too. thanks though, this was great to use one of those giant zucchinis from my garden that was too big to slice and needed to be shredded!
As a Marylander, I LOVE a great crab cake. This "faux crab cake" was fantastic. My husband was asking me to make more before we finished the meal!
Definitely double the Old Bay Seasonings and sqeeze out zucchini after shredding. I used panko bread crumbs to coat. Turned out perfect.
These were good but not fantastic. We normally don ever fry anything but I was looking for something different. We made the Chipolte Mayo someome else suggested but these were better without them. I followed the recipe exactly.
I thought these overall were okay. The old bay spices were a great touch in them! However, next time I would coat the outside in breadcrumbs to make a crispy crust. The softer flour crust just didn't do it for me. We would make these again.
Made this last night and wasn't impressed, I do think I will try to make it again though, and just tweak the seasoning and maybe combine zucchini and grated potato.
This recipe is awesome we usually make this a side to some grilled talapia. We usually use lots of old bay seasoning and if I'm really watching my calories I spray it with cooking oil and broil it instead of frying it. Very yummy way to get those veggies in!!!
Drain the zucchini while you're gathering the other ingredients in a strainer in the sink. Make sure you squeeze it a couple of times to get as much as you can out. While forming the patties, you may find you need more bread crumbs about 1/2 way as the zuccini weeps out more moisture as you go along. It really helped that my husband and I were a team, I formed and placed in oil, and he turned them and removed to drain. As he removed one to drain, I would add another to the oil, keeping it moving smoothly. I LOVE THIS RECIPE!!!!
I made them last night for dinner and my family loved it! A very clever way to use this inexpensive but delicious vegetable! Thanks for sharing the recipe!
These were AWESOME! The kids and hubby actually ate them but with mixed feelings...this however was an accomplishment since they're all dreadful carnivores and not particularly experimental. I doubled the old bay and added a tad more butter and dredged in italian breadcrumbs instead of flour. My co-workers whom i shared with LOVED them and demanded the recipe! It's a keeper!
My family loved this recipe. It's not just for vegetarians! Now there won't be any question of what to do w/the zucchini overflow!
Seeing yummy looking Zucchini cakes in the deli at my local grocery store for $1 apiece sent me in search of a recipe to protect my limited budget. This one does the trick and leaves lots of room for future adjustments. Given how much we love zucchini, these are likely to be a favorite at our house all summer long.
I'm obsessed with these zucchini cakes. I always add more seasoning when I make these, but I do that with everything I make. :-) I throw together a chipotle lime aioli to go with these and it's so delicious.
I made this recipe the last time my mother in law was here, and she loved it. Not only has is circulated through our family, but it has circulated her workplace as well. Everyone loves this alternative to regular crab cakes.
This was good. But is not a substitute for a 'good' crab cake. I was disappointed after reading all the reviews. The texture of the zucchini does not mimic the texture of crab. It is important to drain the zucchini thoroughly before using it in the recipe. I have not decided whether to make this again. Perhaps for a potluck or party.
You almost don't even miss the crab in these tasty cakes! I used seasoned panko bread crumbs and fried them in my electric fryer until golden and crispy! They were great the next day too!
These were GREAT! I did add some Frank's Hot Sauce when I mixed them up and even added more when I ate them. Next time I make them I will increase the bread crumbs and Old Bay. I will definitly make these again!
these were AWESOME!!!! Are there SIX stars?! I added a little extra Old Bay and baked them in the oven, as directed by others.
Fantastic! So easy to make, the prep time was only a few minutes! After grating the zucchini I put it in a dishtowel to ring out all of the water. That is a must. I doubled the Old Bay seasoning and that was perfect for my taste. Instead of frying them, I baked them for about 10 mins on 375 then broiled them. I will be using all my extra zucchini this way!
These were okay, but I probably won't make again. They were very soggy in the inside, and gave the impression that they weren't done, when they were. The inside tasted like stuffing. Not really what I was looking for. I will stick to my potato pancake recipe that I use, and just add zucchini to them like I usually do.
My mother use to make these back in the 50's. we called the zucchini patties. No Bay seasoning, we use to sprinkle the parm cheese and squeeze lemond juice on top. I still making them.
I judge restaurants in SE Louisiana by their crab cakes. Definitely not the real thing but it had the right flavor (old bay) and texture. We enjoyed these and will make many more times.
Wow! These taste really good! And if you close your eyes while you eat them like the Patti Jo said, they really do taste sorta like crab cakes. My 4 year old devoured them before I got finished cooking them all! I only squeezed the zucchini out a little in a paper towel and I did double the old bay and used olive oil instead of butter. Very delish!
The first time I made this I didn't strain the shredded zucchinis, and the inside was a little soggy, but they still tasted good. The second time I made them I let them strain in a colander over a bowl for about 1 hour, and then also added parmesan to the rest of the ingredients. THEY WERE AMAZING!!!
These were delicious. I used Italian bread crumbs. I also used an ice cream scoop (for uniform size) then formed the zucchini into flat patties. Put the flour on a plate and put the patty in the flour then flip with a small spatula (coat well with flour or they are too soggy).
So delicious! Although next time I'll drain the zucchini a bit first so they're not so wet, but they still made a decent pattie. A keeper for my meatless meals
These were great! Definitely drain! -- I didn't do a good job of it... will next time! Didn't change much other than my own spices because I don't keep Old Bay and added grated carrot. Thanks for great recipe!
Obviously I wouldn't confuse this with a crab cake, but these were delicious! Very flavorful, refreshing and a filling meal! Can't wait to make again!
These definitely were not crab cakes, but they were very tasty. I followed other reviewers' suggestions and salted and drained my zucchini, like I would for any zucchini fritter. I also sub'd Panko for the flour. I am very glad that a previous reviewer suggested adding the bread crumbs in slowly, because I didn't even use half a cup of bread crumbs, and could have probably gotten away with using even less. They had good flavor, but were a little dry. Will use even less bread crumbs next time.
I love zucchini, and I love crab cakes. I was really excited to try this recipe, but there was nothing too exciting about it. I followed the original recipe exactly--and did take advice to minimize the water from the zucchini. Maybe it would be better served differently--jazzed up--but it just didn't impress me as it is.
We love these. A great way to use up all the garden zucchini. I make a dip with mayo, old bay, lemon juice and sou cream. Yummy!
Excellent cakes! As suggested by others, be sure to drain off as much liquid as possible before adding the bread crumbs so that the cakes crisp up nicely. I also added more old bay. I may try using cooking spray instead of oil next time to make them a bit healthier.
This was pretty tasty. I did what other reviewers suggested and squeezed out the water from the freshly grated zucchini with a rice cooker. If I were to make this again I probably would use only half as much bread crumbs, because it turned out kind of doughy. I also would add extra seasoning, maybe a dash of paprika, a few pressed garlic cloves, some black or cayenne pepper?
I followed this recipe to the letter and it turned out great! Although I did Drain the Zucchini the best I could before I made it as it was very Watery . All and all my Kids Loved them and I will make this again!
This was very Good, I salted the Zucchini to get the moisture out (I do it with a similar recipe so it was automatic) I also used a different type of seafood spice. I didn't think it tasted much like crab, but it was a good zucchini cake with a mild seafood flavor. My kids all enjoyed it and ate two or three each! I will be making it again, but will probably play with the spices a bit, it needed some garlic.
