Zucchini Crab Cakes from Wynn
Get ready to elevate your appetizer game with these irresistible Zucchini Crab Cakes from Wynn! This recipe combines the fresh, delicate sweetness of lump crab meat with the subtle earthiness of shredded zucchini for a lighter, veggie-packed twist on the classic crab cake. Infused with bold flavors from Old Bay seasoning, garlic powder, and Dijon mustard, these patties are perfectly crispy on the outside and tender on the inside, thanks to a quick pan-fry in golden vegetable oil. Topped off with a squeeze of fresh lemon juice, these crab cakes are a delightful blend of savory and zesty. Quick to prepare in just over 30 minutes and ideal for gatherings or weeknight dinners, they’re best served with a side of tartar sauce or your favorite aioli. Perfect for seafood enthusiasts, zucchini lovers, and anyone seeking to impress at the table, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 medium-sized (about 2 cups shredded) Zucchini
- 1 cup Lump crab meat
- 1 Egg
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Garlic powder
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (for frying) Vegetable oil
- 4 (for serving) Lemon wedges
Instructions
Wash and trim the zucchini. Shred them using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a large mixing bowl, combine the shredded zucchini, lump crab meat, egg, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, salt, and black pepper. Mix gently until all ingredients are evenly combined.
Form the mixture into 8 small patties, about 2 to 2.5 inches in diameter. Place the patties on a plate or baking sheet and refrigerate for 15–20 minutes to firm up.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, add the zucchini crab cakes in batches, being careful not to overcrowd the pan.
Cook each side for 3–4 minutes, or until golden brown and crispy. Use a spatula to flip them carefully to avoid breaking.
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
Serve warm with lemon wedges on the side. Optionally, pair them with tartar sauce or a homemade aioli for extra flavor.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 8544 mg | 371% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 44.3 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 311 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
