zucchini crab cake recipe

Written ByJenny Smyth Posted on
zucchini crab cake recipe
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The Best zucchini crab cake recipe

I am so excited to share this zucchini crab cake recipe with you all. I’ve been making it for years, and it’s always a crowd-pleaser. My family loves it when I serve it at our summer barbecues, and it’s also a great option for a quick weeknight dinner.

The best part is that it’s incredibly easy to make and requires minimal ingredients. Simply grate some zucchinis, mix them with crab meat, breadcrumbs, and spices, shape into patties, and fry until crispy. That’s it!

The result is a deliciously savory and slightly sweet cake that’s perfect for any occasion. I’ve served it at family gatherings, potlucks, and even as a snack at the ballpark. My kids love helping me prepare the mixture, and they get excited every time we have these cakes as a treat.

As for the health benefits, zucchinis are low in calories and high in water content, making them an excellent choice for those watching their weight or following a low-carb diet. Plus, crab meat is a good source of protein and omega-3 fatty acids. This recipe is not only tasty but also nutritious!

When I first started making these cakes, I was amazed at how quickly they disappeared. My kids would devour them in seconds, leaving me wondering how I managed to make so many disappear so fast. It wasn’t until I started serving them with a side of tartar sauce that I realized why they were so popular – the creamy sauce complements the crispy cakes perfectly!

Now, my family requests these cakes whenever we have a meal together.

Zucchini Crab Cakes

Zucchini Crab Cakes

4.8 from 1474 votes

These zucchini crab cakes combine fresh zucchini and lump crab meat for a lighter take on a classic. They are pan-fried to a golden crisp and served with a tangy remoulade sauce.

Prep Time20 mins
Cook Time16 mins
Resting Time0 mins
Total Time36 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crab Cakes

1 medium zucchini, grated
1/2 tsp salt
1 lb lump crab meat, picked over
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp Old Bay seasoning
1/4 tsp black pepper
2 tbsp olive oil

For the Remoulade Sauce

1/2 cup mayonnaise
1 tbsp capers, drained and chopped
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp hot sauce
1/2 tsp paprika
1/4 tsp garlic powder

👨‍🍳Directions

1Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
2Transfer the dried zucchini to a large bowl and discard the liquid.
3Add the crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, and black pepper to the bowl with the zucchini.
4Gently fold everything together until just combined, being careful not to break up the crab meat too much.
5Form the mixture into 8 patties, each about 1/2 inch thick, and place them on a plate.
6Refrigerate the patties for 15 minutes to help them hold their shape during cooking.
7While the patties chill, make the remoulade sauce by whisking together the mayonnaise, capers, lemon juice, Dijon mustard, hot sauce, paprika, and garlic powder in a small bowl.
Set aside.
8Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
9Carefully place 4 patties in the skillet and cook until golden brown and crisp, about 3 to 4 minutes per side.
10Transfer the cooked crab cakes to a paper towel-lined plate and repeat with the remaining patties.
11Serve the zucchini crab cakes warm with the remoulade sauce on the side.
12They are done when the exterior is deep golden brown and the center is heated through.

🔧Equipment

Box grater
Clean kitchen towel or cheesecloth
Large mixing bowl
Medium bowl
Small bowl
Large non-stick skillet
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 3.5g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 18g

📝Notes

To ensure the crab cakes hold together, squeeze the zucchini very dry. You can substitute gluten-free panko for a gluten-free version. For extra flavor, add 1 tablespoon of chopped fresh parsley to the crab cake mixture.

Watch Video Of How Zucchini Crab Cakes Works

These zucchini crab cakes are always a good idea for any occasion. They work well for family gatherings because they are easy to make ahead and everyone loves them.

I often double the batch and keep some in the freezer for busy nights. For storage place any leftovers in a container with a lid and keep in the fridge.

To reheat I recommend using a skillet or oven to keep them crispy. Serve them with a side salad or as sliders on small buns.

They are versatile and never disappoint.

❓ Frequently Asked Questions About Zucchini Crab Cakes

Q: What type of crab meat should I use?

I prefer to use jumbo lump crab meat for this recipe because it’s easier to break down into smaller pieces and has a more delicate flavor than other types of crab meat.

Q: Can I substitute the breadcrumbs with gluten-free breadcrumbs?

Yes, you can definitely use gluten-free breadcrumbs if you need to accommodate dietary restrictions.

Q: How do I keep the crab cakes moist?

The key is to not overmix the mixture – you want to keep the zucchinis and crab meat separate so they cook evenly.

Q: Can I make these cakes ahead of time?

Sure thing! You can prepare the mixture up to 24 hours in advance and store it in the refrigerator until ready to fry.

Q: What’s the best way to store leftover crab cakes?

To keep them fresh for longer, store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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