Best Old Bay Zucchini Cakes Recipes

Zucchini

Provided by Kirbie

Time 30m

Number Of Ingredients 10

3 cups shredded zucchini (approx 1 large zucchini)
3 large eggs
1 ½ cups panko breadcrumbs
1 ½ tsp Old Bay seasoning (this is key to the crab cake-like flavor, so don't leave this out!)
1/2 tsp ground black pepper
1 ½ tbsp mayonnaise
3 tsp finely chopped fresh parsley
1/2 cup canola oil (for pan frying)
tartar sauce (optional, to serve with the crab cakes)
lemon wedges (optional, to serve with the crab cakes)

Steps:

In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.
Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.
In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.

Zucchini Cakes

Provided by cgodshall

Categories Vegetable

Time 18m

Yield 4 cakes, 2-4 serving(s)

Number Of Ingredients 10

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 Cakes image

Provided by dicentra

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups shredded zucchini
1 cup Italian seasoned breadcrumbs
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
1 tablespoon Old Bay Seasoning

Steps:

Preheat oven to 350. Grease a baking sheet. In a large bowl, combine zucchini, bread crumbs, egg, mayo, mustard and Old Bay seasoning.
Mix well and form into patties.
Bake for 20 minutes. Turn patties over and bake for 20 more minutes or until golden brown.

Nutrition Facts : Calories 158.3, Fat 4.3, SaturatedFat 1, Cholesterol 54.1, Sodium 591.5, Carbohydrate 23.7, Fiber 2.2, Sugar 3.2, Protein 6.6

BONNIE'S ZUCCHINI (CRAB) CAKES image

Provided by BonniE !

Time 20m

Number Of Ingredients 9

2 1/2 cups peeled and shredded zucchini
2 eggs slightly beaten
2 tablespoons chopped onion
1 tablespoon melted butter
1 teaspoon dry mustard
1 1/4 teaspoons old bay seasoning
1 cup panko bread crumbs or a little more if needed to form cakes
vegetable oil for frying (2 tablespoons)
kosher salt to sprinkle on cakes when done

Steps:

1. PREPARE THE ZUCHINNI Peel the zuchinni and grate it with a hand grater, and place zucchini in a small shallow bowl.
2. MIX INGREDIENTS Add the beaten eggs, chopped onion, butter, dry mustard, Old Bay seasoning and Panko bread crumbs. Mix gently until combined. Form into a dozen cakes about 3 inches in diameter.
3. Fry the cakes in the vegetable oil in an electric skillet, medium-high heat, until golden brown on both sides, about 5 minutes per side. Remove to platter and sprinkle with kosher salt.
4. Serve immediately. Enjoy!