These vegetarian crabcakes have the yummy flavor and texture of crabcakes… with none of the crab! Serve on a bun with tartar sauce and your favorite toppings—we recommend lettuce, tomato, and pickles! Makes about 8 patties.
Zucchini “Crab” Cakes
Zucchini “Crab” Cakes (Vegetarian Crabcakes) Author: Wolff’s Apple House
Ingredients
Scale
- 1 large zucchini, shredded (about 3 cups)
- 3 eggs
- 1 ½ cups panko breadcrumbs
- 2 Tbs mayonnaise
- 1 Tbs chopped fresh parsley
- 2 tsp Old Bay seasoning
- 2 tsp Dijon mustard
- 1 tsp salt
- ½ tsp pepper
- dash Worcestershire sauce
- About 2 Tbs olive oil, for cooking
- Tartar Sauce:
- 2 Tbs mayonnaise
- 2 Tbs relish
- 2 Tbs lemon juice
- dash of salt & pepper
Instructions
- Make the tartar sauce: combine all ingredients, cover, and refrigerate.
- Heat oven to 350°.
- In a large bowl, mix zucchini, eggs, breadcrumbs, mayonnaise, parsley, Old Bay, Dijon, salt, pepper, and Worcestershire sauce until well combined.
- Film the bottom of a large nonstick or seasoned cast-iron skillet with the oil and turn the heat to medium-high. Let the pan heat for a minute or so.
- With wet hands (this keeps the mixture from sticking), mold the mixture into approximately 3-4” round patties. Drop onto the heated pan and cook for 2-3 minutes on each side, or until browned.
- Place the browned patties onto a cookie sheet and bake in the oven about 15 minutes, or until heated through.
- Serve with the tartar sauce on a bun with your choice of toppings!