ZUCCHINI CRAB CAKES
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
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.
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Chibuzor Amara
[email protected]Overall, these zucchini crab cakes were a good experience. They were easy to make and had a nice flavor. The zucchini added a nice sweetness and moisture to the cakes, and the crab meat was cooked perfectly. I would definitely make them again.
Shahid Hussain M
[email protected]These zucchini crab cakes were a bit too salty for my taste. I think I would have liked them more if I had used less Old Bay seasoning. The texture was good, though, and they were easy to make.
Grg Pabuu
[email protected]I've made these zucchini crab cakes several times now, and they're always a hit with my family and friends. They're easy to make and always turn out perfectly. I love the combination of flavors and textures, and the zucchini adds a nice sweetness and
Turyatunga Peace
[email protected]These zucchini crab cakes were easy to make and turned out great! I used fresh zucchini from my garden, and it really made a difference in the flavor. The cakes were crispy on the outside and tender on the inside, and the crab meat was perfectly cook
shaheena dua
[email protected]I'm not a big fan of zucchini, but I really enjoyed these zucchini crab cakes. The zucchini was grated very finely, so it didn't have a strong flavor. The crab meat was the star of the show, and the panko breadcrumbs gave the cakes a nice crispy text
Hiya
[email protected]These zucchini crab cakes were delicious! I loved the combination of flavors and textures. The crab meat was tender and flaky, the zucchini was sweet and crunchy, and the panko breadcrumbs gave the cakes a nice crispy crust. I served them with a lemo
md maynoddin official
[email protected]These zucchini crab cakes were a bit too dry for my taste. I think I would have liked them more if I had added some more mayonnaise or sour cream to the mixture. The flavor was good, though, and they were easy to make.
MD Azaharul
[email protected]I love crab cakes, and these zucchini crab cakes were a nice twist on the classic recipe. The zucchini added a nice sweetness and moisture to the cakes, and the Old Bay seasoning gave them a delicious savory flavor. I served them with a lemon-dill sa
HASSAN GAMERZ
[email protected]These zucchini crab cakes were a bit bland for my taste. I think I would have liked them more if I had added some more Old Bay seasoning or some other herbs and spices. The texture was good, though, and they were easy to make.
Sopno Puron Dj Dance AcaDemy
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The zucchini crab cakes were easy to make and turned out perfectly. They were golden brown and crispy on the outside, and tender and flavorful on the inside. The zucchini added a ni
Peter Baumeister
[email protected]These zucchini crab cakes were a delightful surprise! The combination of flavors and textures was incredible. The crab meat was tender and flaky, while the zucchini added a wonderful sweetness and crunch. The panko breadcrumbs and Old Bay seasoning g