Best 3 Zucchini Cakes Crab Cakes For The Poor Mans Budget Recipes

**Zucchini Cakes: A Budget-Friendly Twist on Classic Crab Cakes**

Zucchini cakes, also known as "crab cakes for the poor man's budget," are a delicious and affordable alternative to traditional crab cakes. Made with grated zucchini, these cakes are packed with flavor and nutrients, making them a perfect option for a light and satisfying meal. This article presents two variations of zucchini cakes: a classic version with a crispy exterior and a tender interior, and a healthier baked version that's perfect for those watching their waistline. Both recipes are easy to follow and require minimal ingredients, making them a great choice for busy weeknight dinners or weekend brunches. Whether you're looking for a budget-friendly way to enjoy the flavors of crab cakes or simply want to try something new, these zucchini cakes are sure to impress.

Here are our top 3 tried and tested recipes!

ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET

Zucchini Cakes

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

Ingredients

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 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.

CONNIE'S ZUCCHINI "CRAB" CAKES

Connie's Zucchini

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

Ingredients

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

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

Tips:

Choose the right zucchini: Select medium-sized zucchini that are firm and free of blemishes. Grate the zucchini using a box grater or food processor fitted with a grating blade.
Drain the zucchini: After grating, place the zucchini in a colander in the sink and sprinkle with some salt. Let it sit for 10-15 minutes to draw out the excess moisture. This will help prevent the zucchini cakes from becoming soggy.
Use a nonstick skillet: To ensure that the zucchini cakes don't stick, use a well-seasoned nonstick skillet or griddle. Heat the skillet over medium heat before adding the zucchini cakes.
Cook the zucchini cakes in batches: Don't overcrowd the skillet when cooking the zucchini cakes. Cook them in batches to ensure that they cook evenly and don't steam.
Serve warm: Zucchini cakes are best served warm, right out of the skillet. You can serve them with a variety of dipping sauces, such as tartar sauce, remoulade sauce, or ranch dressing.

Conclusion:

Zucchini cakes are a delicious and budget-friendly alternative to traditional crab cakes. They are easy to make and can be enjoyed by people of all ages. Whether you serve them as an appetizer, main course, or side dish, zucchini cakes are sure to be a hit. With their combination of fresh zucchini, savory herbs, and crispy bread crumbs, these cakes are a delicious and satisfying dish that can be enjoyed by everyone. So next time you're looking for a quick and easy meal, give zucchini cakes a try!