Zucchini Crab Less Crabcakes
Indulge in the savory goodness of Zucchini Crab-Less Crabcakes, a plant-based twist on a seafood classic that's bursting with flavor and texture. These golden-brown patties feature shredded zucchini as the star ingredient, expertly seasoned with Old Bay, Dijon mustard, garlic, and a hint of fresh lemon zest for a seafood-inspired flair. Chickpea flour and vegan mayonnaise bind the mixture together, while panko breadcrumbs add a satisfyingly crispy coating. Perfectly pan-fried in olive oil, these vegan crab cakes are a wholesome, dairy-free alternative that's ready in just 30 minutes. Serve them with tangy vegan tartar sauce or a squeeze of lemon for a satisfying appetizer or light entrée. This recipe is ideal for summer gatherings, Meatless Mondays, or anyone seeking a creative way to use up fresh zucchini!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup panko breadcrumbs (divided)
- 2 tablespoons chickpea flour
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- 1 teaspoon lemon zest
- 2 tablespoons vegan mayonnaise
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil (for frying)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Grate the zucchini using the large holes on a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This will help the crabcakes hold together.
In a large mixing bowl, combine the drained zucchini, 3/4 cup of the panko breadcrumbs, chickpea flour, shallot, garlic, Dijon mustard, Old Bay seasoning, lemon zest, vegan mayonnaise, fresh parsley, salt, and black pepper. Mix until evenly combined.
Divide the mixture into 8 equal portions and shape each portion into a patty, about 3 inches wide.
Spread the remaining 1/4 cup of panko breadcrumbs on a plate. Press each patty gently into the breadcrumbs to coat both sides lightly.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the patties to the skillet in batches, being careful not to overcrowd the pan.
Fry each patty for about 3-4 minutes per side, or until golden brown and crispy. Transfer cooked patties to a plate lined with paper towels to drain any excess oil.
Serve the Zucchini Crab-Less Crabcakes warm with your favorite dipping sauce, such as vegan tartar sauce or a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 37.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1249 mg | 27% | |
*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.
