Best 5 Zucchini Mock Crab Cakes Recipes
**Zucchini Mock Crab Cakes: A Delightful Plant-Based Treat**
Dive into the world of delectable plant-based cuisine with our tantalizing Zucchini Mock Crab Cakes. These delectable patties are a symphony of flavors and textures, featuring grated zucchini, sweet corn, red bell pepper, and a medley of herbs and spices. Blended with vegan mayonnaise, Dijon mustard, and panko breadcrumbs, they achieve a perfect balance of moisture and crispiness. Whether you're a committed vegan, exploring flexitarian options, or simply seeking a healthier alternative to traditional crab cakes, these Zucchini Mock Crab Cakes will surely impress. Accompanied by three delectable dipping sauces – Lemon-Dill Aioli, Spicy Remoulade, and Zesty Avocado Crema – they promise an explosion of flavors that will leave you craving more. Get ready to embark on a culinary journey that celebrates both taste and well-being!
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.
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!
ZUCCHINI MOCK CRAB CAKES
My sister-in-law gave me this and I tweaked it to suit our tastes. It is actually pretty good, especially when Crab costs more!! I made them for a group of church people and they all devoured them...lol. I didn't have the heart to tell them there was no crab in them...lol. Cook time is frying time
Provided by OceanLuvinGranny
Categories Vegetable
Time 18m
Yield 8-10 patties, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl combine zucchini, egg and butter.
- Stir in bread crumbs, onion, celery and seasonings.
- Mix well.
- Add tuna and fold in Can add another egg if needed.
- Shape into patties and dredge with flour mixture.
- In med. skillet, heated, add oil to it.
- brown patties until golden brown on both sides.
- Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).
Nutrition Facts : Calories 296.9, Fat 10.4, SaturatedFat 2.2, Cholesterol 71.6, Sodium 470.1, Carbohydrate 30.5, Fiber 5.1, Sugar 4.6, Protein 21.9
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
MOCK CRAB CAKES
yes, they really do taste like crab cakes..another way to use the abundance of zucchini...serve with lemon wedges and tartar sauce
Provided by grandma2969
Categories Vegetable
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- press zucchini in a length of cheesecloth to remove as much moisture as possible --
- combine with next 7 ingredients.
- Lightly fold in bread crumbs.
- gently form into patties that are 3" in diameter and 1" thick --
- melt butter in skillet; fry patties over medium heat until golden on both sides.
- serve with lemon wedges and tartar sauce.
Tips:
- Choose the right zucchini: For the best results, select firm, medium-sized zucchini. Avoid ones that are too large or have blemishes.
- Grate the zucchini correctly: Use a box grater with the large holes to grate the zucchini. This will create long, thin strands that will hold together well in the mock crab cakes.
- Squeeze out excess moisture: After grating the zucchini, place it in a colander and sprinkle with salt. Let it sit for 10 minutes, then squeeze out all the excess moisture. This will help prevent the mock crab cakes from becoming too watery.
- Use a food processor to chop the ingredients: This will make the process much quicker and easier. If you don't have a food processor, you can chop the ingredients by hand, but it will take a bit longer.
- Don't overmix the mixture: Overmixing will make the mock crab cakes tough. Just mix until the ingredients are combined.
- Cook the mock crab cakes over medium heat: This will help prevent them from burning on the outside while remaining raw on the inside.
- Serve the mock crab cakes with your favorite dipping sauce: Tartar sauce, cocktail sauce, or remoulade are all great options.
Conclusion:
Zucchini mock crab cakes are a delicious and healthy alternative to traditional crab cakes. They're easy to make and packed with flavor. Plus, they're a great way to use up leftover zucchini. So next time you're looking for a quick and easy seafood dish, give zucchini mock crab cakes a try. You won't be disappointed!
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