Zucchini Mock Crab Cakes
Delight your taste buds with these irresistible Zucchini Mock Crab Cakes, a perfect vegetarian twist on the classic seafood favorite. Packed with tender, shredded zucchini and seasoned with bold Old Bay, Dijon mustard, and fresh parsley, these golden-brown patties deliver a burst of flavor and crispy texture in every bite. The addition of lemon juice and black pepper enhances their zesty profile, while breadcrumbs and egg ensure they hold together beautifully. Quick and easy to prepare, these zucchini cakes are pan-fried to perfection in just 15 minutes and pair wonderfully with a side of lemon aioli or tartar sauce. Whether you're hosting a party or craving a meatless dinner option, these vegetarian crab cakes are sure to impress. Perfect for summer gatherings or weeknight meals!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 0.5 teaspoon Salt
- 0.75 cup Breadcrumbs
- 1 large Egg
- 2 tablespoons Mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon Mustard
- 2 tablespoons Parsley
- 1 teaspoon Lemon Juice
- 0.25 teaspoon Black Pepper
- 4 tablespoons Vegetable Oil
Instructions
Grate the zucchini using a box grater and transfer it to a bowl.
Sprinkle the grated zucchini with 1/2 teaspoon salt, mix well, and let it sit for 10 minutes to draw out excess moisture.
Using a clean kitchen towel, squeeze the grated zucchini to remove as much liquid as possible. This step is crucial for ensuring the cakes hold together.
In a large mixing bowl, combine the squeezed zucchini, breadcrumbs, egg, mayonnaise, Old Bay seasoning, Dijon mustard, chopped parsley, lemon juice, and black pepper. Mix well until evenly combined.
Form the mixture into small patties, approximately 3 inches in diameter. You should be able to make about 8 patties.
Heat the vegetable oil in a large skillet over medium heat.
Cook the zucchini cakes in batches, placing them in the skillet without overcrowding. Fry each side for about 3-4 minutes, or until golden brown and crispy.
Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce, such as tartar sauce or a lemon aioli.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6671 mg | 290% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 33.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 975 mg | 21% | |
*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.
