Zucchini "Crab" Cakes

August 16, 2017

Zucchini "Crab" Cakes

If you’ve ever been to Maryland, you know eating crabs is a summer pastime: picnic tables covered with brown paper, silver buckets, buttered corn, french fries, cornbread, and the unmistakable scent of seafood.
In Maryland crab meat goes on everything: hamburgers, stuffed shrimps, stuffed mushrooms, soup, literally everything gets crab meat. But my absolute favorite thing made with crab meat are crab cakes.
When done right, crab cakes are just fabulous: the perfect blend of lump crabmeat, hardly any filler, and an amazing blend of seasoning. DELISH!


I’m not here to talk about crab cakes though; sure I can make some MEAN crab cakes but today it’s all about these Zucchini “Crab” Cakes.
Would you believe me if I told you that these really taste like crab cakes, even if made with no crab at all? And they are good enough to fool crabcake-lovers?
Probably not. You should though.

Zucchini "Crab" Cakes
I once served ‘em to Dad and even though he’s crab lover, he raved over these.
Even though he labeled them as “poorman’s crab cakes” he enjoyed them so very much.
I know it sounds doubtful, but the combination of traditional seasonings and the texture of zucchini really do create a resulting dish that tastes a lot like crab cakes.
They might not look like crab cakes, but the taste is there.

Zucchini "Crab" Cakes

These Zucchini “Crab” Cakes not only are a cheap alternative that uses shredded zucchini in place of crab meat, they’re also a nice vegetarian option, not to mention a great way to utilize that bumper crop of zucchini.
They’re great alone smeared with tartar sauce or in a bun with lettuce and tomato.
Crispy and golden brown on the outside, and moist on the inside. Perfect in my book!

Zucchini "Crab" Cakes

Zucchini “Crab” Cakes                                                                                                                           Print this recipe!

Makes 6 cakes

2 ½ cups grated zucchini (about 2 medium zucchini)
1 egg, beaten
2 tablespoons mayonnaise (make your own paleo mayo with this recipe)
2 tablespoons chopped fresh parsley
1 ½ teaspoons mustard (preferably Dijon mustard)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning (make your own Old Bay Seasoning with this recipe)
1 teaspoon salt
1 cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs)


In a large bowl combine grated zucchini, egg, mayonnaise, parsley, mustard, Worcestershire sauce, seasoning, and salt.
Add breadcrumbs ¼ cup at a time and mix until it reaches a firm consistency and will hold up as cakes. Cover and refrigerate for at least 30 minutes to firm up.
Scoop about ¼ cup of mixture and with dampened hands shape into 6 cakes.
Preheat a large nonstick pan to medium-high and coat with vegetable oil. When hot, place cakes in pan and cook until golden-brown, about 4 to 5 minutes per side.
Alternatively you can bake the cakes in the oven. Place cakes on a greased baking sheet. Preheat broiler and broil for 6 minutes, remove from the oven, carefully flip the cakes, and broil on the other side for further 6 minutes, until golden-brown.
Serve immediately with a squeeze of fresh lemon juice.

Nutrition facts

One cake yields 124 calories, 5 grams of fat, 15 grams of carbs, and 5 grams of protein.


  1. OMG Mike, these look insane!

  2. Aparently I need to take a trip to Maryland, because I looove crab and welcome the thought of eating it on everthing! These zucchini cakes look phenom! Definitely a perfect summer appetizer!

  3. Yum. I have to limit the amount of crab I eat, but love crab cakes. Gonna have to try this one.

  4. Going to try this recipe! Looks yummy! I am going to try replacing the bread crumbs with GG cracker crumbs to get in my daily dose of fiber!

  5. OMG! I love crab cakes because they are so flakey and hearty. I think these would be a wonderful substitute. <3

  6. Would almond flour work as a substitute for the bread crumbs?

  7. can you freeze them, raw or cooked ?

  8. WoW it looks so great .


  9. Can these cakes be baked in the oven?

    1. Yes, read the recipe directions more carefully and you'll find everything! ;)

  10. can these cakes be frozen cooked or uncooked ? Has anyone tried ?

  11. Made these and paired with a homemade tartar sauce and it went over REALLY well with the husband. I said "you know they don't have any meat in them?" He replied, "I know!!" Really, Really good.

    I actually ended up using 6 zucchini's because I salted them and strained the water out.