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.

vegetarian crabcakes


Zucchini “Crab” Cakes

Zucchini “Crab” Cakes (Vegetarian Crabcakes) Author: Wolff’s Apple House


  • 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


  1. Make the tartar sauce: combine all ingredients, cover, and refrigerate.
  2. Heat oven to 350°.
  3. In a large bowl, mix zucchini, eggs, breadcrumbs, mayonnaise, parsley, Old Bay, Dijon, salt, pepper, and Worcestershire sauce until well combined.
  4. 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.
  5. 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.
  6. Place the browned patties onto a cookie sheet and bake in the oven about 15 minutes, or until heated through.
  7. Serve with the tartar sauce on a bun with your choice of toppings!

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