Zucchini Crab Less Crabcakes Recipes

LOW CARB ZUCCHINI CRAB CAKES

Low Carb Zucchini Crab Cakes image

These zucchini crab cakes are low carb and are perfect for serving as an appetizer for four or a lunch for two!

Provided by Georgina @StepAwayFromTheCarbs

Time 25m

Number Of Ingredients 9

Ingredients

olive oil
1 medium zucchini, shredded or grated
3 green onions, finely chopped
1 egg
1 tbs Dijon mustard
½ cup crushed pork rinds
½ tsp lemon pepper seasoning
salt
8 oz fresh crabmeat

Steps:

Sauté the zucchini and green onions in olive oil for five minutes. Leave to cool.
In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds, lemon pepper seasoning, salt, and fresh crabmeat.
Squeeze the zucchini and green onion through a few layers of paper towel to remove excess moisture, then add to the bowl.
Mix everything together well then form into four cakes. Using the same pan as before, add some oil then fry the crab cakes for five minutes on each side, turning carefully.

Nutrition Facts : Calories 192 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 198 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 Crab Cakes, Sodium 703 grams sodium, Sugar 3 grams sugar

CONNIE'S ZUCCHINI "CRAB" CAKES

Connie's Zucchini

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Steps:

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

ZUCCHINI CRAB-LESS CRABCAKES

Zucchini Crab-Less Crabcakes image

Very easy and delicious recipe. Good use for all the zucchini from the garden. This recipe is from a local farm market

Provided by Digernsj

Categories Lunch/Snacks

Time 25m

Yield 6 Cakes, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups grated fresh zucchini
2 cups seasoned bread crumbs
1 tablespoon mayonnaise
1 egg
2 teaspoons Old Bay Seasoning
olive oil (for frying)

Steps:

Heat oil in frying pan.
Combine all ingredients.
Make into cakes and fry in oil until golden brown.

ZUCCHINI MOCK CRAB CAKES

Zucchini Mock Crab Cakes image

These taste just like the ones made with crab...most people don't know the difference. It's a good way to use up zucchini during "zucchini season."

Provided by Artsy Chef

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups zucchini, shredded
2 cups Italian seasoned breadcrumbs
onion, chopped as desired
green pepper, chopped as desired
1 -2 tablespoon Old Bay Seasoning
2 -3 tablespoons Miracle Whip
oil (for frying) (optional)

Steps:

Preheat oil for frying in pan. If you want to eliminate the oil, preheat a non-stick pan and spray with PAM or equivalent.
Mix all ingredients together and form into patties.
Fry in oil till browned and crisp.

Nutrition Facts : Calories 119.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 530.8, Carbohydrate 21.6, Fiber 1.8, Sugar 2.3, Protein 4.6

ZUCCHINI MOCK CRAB CAKES

Zucchini Mock Crab Cakes image

My sister-in-law gave me this and I tweaked it to suit our tastes. It is actually pretty good, especially when Crab costs more!! I made them for a group of church people and they all devoured them...lol. I didn't have the heart to tell them there was no crab in them...lol. Cook time is frying time

Provided by OceanLuvinGranny

Categories Vegetable

Time 18m

Yield 8-10 patties, 4-5 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons margarine, melted
1 cup breadcrumbs (I use 3 cheese flavor or italian)
1/4 cup onion, minced
3 teaspoons garlic powder (you can use less if you prefer but we love garlic)
2 teaspoons onion powder
1 teaspoon Old Bay Seasoning
1/4 cup flour mixed with 3 tbsp nutritional yeast flakes
oil (for frying)
1/4 cup celery, finely chopped
1 (6 ounce) can white albacore chunk tuna in water, drained and flaked

Steps:

In large bowl combine zucchini, egg and butter.
Stir in bread crumbs, onion, celery and seasonings.
Mix well.
Add tuna and fold in Can add another egg if needed.
Shape into patties and dredge with flour mixture.
In med. skillet, heated, add oil to it.
brown patties until golden brown on both sides.
Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).

Nutrition Facts : Calories 296.9, Fat 10.4, SaturatedFat 2.2, Cholesterol 71.6, Sodium 470.1, Carbohydrate 30.5, Fiber 5.1, Sugar 4.6, Protein 21.9

ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET

Zucchini Cakes

I was looking for another way to use the surplus of zucchini from our garden, when I came across this recipe. I was surprised at how much they actually taste like crab cakes. Even my husband, who doesn't like zucchini, raved about this dish!

Provided by cgodshall

Categories Vegetable

Time 18m

Yield 4 cakes, 2-4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups zucchini (peeled and grated)
1 cup breadcrumbs (seasoned or plain)
1/4 cup yellow onions or 1/4 cup red onion, minced
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon Old Bay Seasoning
fresh ground pepper, to taste
canola oil or olive oil, for frying
cayenne pepper (optional, for a little extra spice)

Steps:

Spread grated zucchini on a kitchen towel and roll up. Twist towel to wring out as much liquid as possible. If you fail to do this, your cakes will be too wet.
In a large bowl, combine zucchini and butter. Stir in bread crumbs, onion, Old Bay, cayenne pepper, salt, and pepper. Mix thoroughly to combine.
Coat your hands in oil, and shape mixture into patties. Coat each patty in flour. In skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (About 3-5 min per side).

ZUCCHINI CRAB CAKES

Zucchini Crab Cakes image

Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 crab cakes.

Number Of Ingredients 9

Ingredients

1/2 cup shredded zucchini
1 green onion, thinly sliced
3 teaspoons olive oil, divided
2 tablespoons beaten egg
1/4 cup seasoned bread crumbs
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh thyme
Dash cayenne pepper
3/4 cup lump crabmeat, drained

Steps:

In a large skillet, saute zucchini and onion in 1 teaspoon oil until tender. In a small bowl, combine the egg, bread crumbs, mustard, thyme, cayenne and zucchini mixture. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture into four 3/4-in.-thick patties. In the same skillet, cook crab cakes in remaining oil over medium heat for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 325mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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