Best 2 Connies Zucchini Crab Cakes Recipes

Looking for a delectable and healthy seafood dish? Look no further than Connie's Zucchini Crab Cakes! These savory crab cakes are made with fresh zucchini, succulent crab meat, and a blend of flavorful seasonings, creating a delightful taste experience. Each crab cake is pan-fried to golden perfection, resulting in a crispy exterior and a tender, juicy interior. This recipe also includes variations such as Connie's Famous Crab Cakes, made with a combination of crab meat and shrimp, and Connie's Vegan Zucchini Cakes, a plant-based alternative that offers a delicious twist on the classic dish. Whether you prefer the traditional crab cakes, the seafood-infused variation, or the vegan option, this recipe collection has something for everyone. So, get ready to embark on a culinary journey with Connie's Zucchini Crab Cakes and indulge in a delectable seafood feast!

Here are our top 2 tried and tested recipes!

BONNIE'S ZUCCHINI (CRAB) CAKES

BONNIE'S ZUCCHINI (CRAB) CAKES image

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

Ingredients

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!

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.

Tips:

Choosing the Right Zucchini: Select firm and young zucchini that are not too large, as they tend to have fewer seeds and a more delicate flavor.
Shredding the Zucchini: Use a box grater or a food processor with a grating attachment to shred the zucchini. Make sure to squeeze out excess moisture from the shredded zucchini using a cheesecloth or paper towels.
Preparing the Crab: If using fresh crab, steam or boil it until cooked through. Remove the crab meat from the shell and flake it into small pieces. If using canned crab meat, drain and flake it.
Binding the Crab Cakes: Use a combination of eggs, mayonnaise, and bread crumbs to bind the crab cakes. The bread crumbs help to absorb moisture and create a crispy exterior.
Seasoning the Crab Cakes: Don't be shy with the seasonings! Old Bay seasoning, lemon zest, and fresh herbs like parsley and dill add a lot of flavor to the crab cakes.
Pan-Frying the Crab Cakes: Heat a large skillet over medium heat and add enough oil to coat the bottom. Pan-fry the crab cakes for 3-4 minutes per side, or until golden brown and cooked through.
Serving the Crab Cakes: Serve the crab cakes hot with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.

Conclusion:

Connie's Zucchini Crab Cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a sandwich filling. With their combination of fresh zucchini, succulent crab meat, and flavorful seasonings, these crab cakes are sure to be a hit at your next gathering. So grab your ingredients and give this recipe a try – you won't be disappointed!