ZUCCHINI CAKES
These are really good. They taste a lot like crab cakes. Just be sure you don't over do it on the Old Bay seasoning.
Provided by dicentra
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
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
ZUCCHINI "CRAB" CAKES
These crab cakes are made with shredded zucchini instead of crab but they taste like regular crab cakes!
Provided by Kirbie
Categories Appetizer
Time 30m
Number Of Ingredients 10
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.
CONNIE'S ZUCCHINI "CRAB" CAKES
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
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
BONNIE'S ZUCCHINI (CRAB) CAKES
This is a delicious zucchini (crab) cake side dish and a great way to use up the surplus of zucchini from your gardens! Great served with any entree, including seafood. Enjoy! The photo is my own and so is this humble recipe.
Provided by BonniE !
Categories Other Side Dishes
Time 20m
Number Of Ingredients 9
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!
EASY ZUCCHINI CAKES
Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.
Provided by Renee
Categories Fried Zucchini
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
- Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g
OLD BAY ZUCCHINI CRAB CAKES
Looking for ways to use up that surplus of zucchini in your garden? Give these zucchini-rich crab cakes a try.
Provided by Old Bay
Categories Entrees,
Yield 8
Number Of Ingredients 10
Steps:
- Squeeze dry zucchini in a large clean kitchen towel. Mix egg onion mayonnaise OLD BAY mustard and parsley in large bowl until well blended. Add zucchini bread crumbs and crabmeat; mix well. Shape into 8 patties about 1/3 cup each.
- Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add 4 of the crab cakes. Cook 3 minutes per side or until golden brown. Drain on paper towels. Keep warm. Repeat with remaining patties adding additional oil if needed.
Nutrition Facts : Calories 125 Calories
OLD BAY ZUCCHINI CAKES
Make and share this Old Bay Zucchini Cakes recipe from Food.com.
Provided by MrsZ2012
Categories Summer
Time 30m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the zucchini with the salt and toss to combine. Transfer to a colander and allow to drain for 30 minutes. Preheat oven to 400. Squeeze out any excess moisture and transfer the zucchini to a large mixing bowl. Add the bread crumbs and toss to combine.
- In a separate mixing bowl, whisk together the egg, mayonnaise, Old Bay seasoning, mustard, and parsley. Pour the wet mixture over the zucchini and bread crumbs. Season with black pepper. Toss to combine until the wet mixture is completely incorporated into the zucchini and bread crumbs. Shape the mixture into 8 cakes and set aside.
- Place cakes onto baking sheet. Bake on each side for 10 minutes.
Nutrition Facts : Calories 236.4, Fat 10.7, SaturatedFat 1.9, Cholesterol 47, Sodium 318.2, Carbohydrate 26, Fiber 4.5, Sugar 4.9, Protein 9.8
ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET
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
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).
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