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Zucchini Mock Crab Cakes

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 20 cakes.
Category
Vegetables
Course
Appetizers
Preparation Method
Cook
Sources
2014 All-Seasons Garden Guide

Enjoy these “mock” zucchini crab cakes alone or in a bun with lettuce and tomato. 

This recipe won first prize in our 2014 All-Seasons Garden Guide Recipe Contest! Winner: Peter Scallatino, Dallastown, Pennsylvania

See more delicious zucchini recipes!

Ingredients
3 medium zucchini
1-1/2 cups bread crumbs
2 eggs, beaten
2 tablespoons mayonnaise
1-1/2 teaspoons Old Bay seasoning
1 teaspoon spicy brown mustard
1 onion, finely chopped
1 green or red bell pepper, finely chopped
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
tartar sauce, for serving

Instructions

  1. Shred zucchini into a colander over a bowl. Let drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
  2. In a bowl, combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, bell peppers, and salt and pepper.
  3. Using an ice cream scoop, place a portion of the mixture in your hand and form into a ball. Repeat with the rest of the mixture. Press down lightly on the balls to form cakes.
  4. In a nonstick skillet over medium-low heat, warm oil. Gently transfer the cakes to the skillet using a spatula. Don’t crowd the pan. Turn cakes every minute until they are golden brown and crispy on both sides. Add more olive oil if the pan gets dry for subsequent batches. 
  5. Drain on paper towels and serve hot with tartar sauce.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Sun, 04/24/2022 - 10:53
Zucchini mock-crab cakes are a perfect way to use Zucchini produce; very tasty + healthy!
<span>Connie Grosjean</span> Wed, 08/03/2016 - 14:27
We have been enjoying SRIRACHA sauce lately; and it was the perfect side condiment for these delightful zucchini cakes.