Vegetarian Zucchini 'Crab' Cakes

Vegetable cakes can be just as delicious as the seafood kind. The patty stays in tact really well and they have a meaty texture to them. And they're cheaper, too--no need to buy expensive crab cuts at the supermarket. These zucchini "crab" cakes are tasty and filling.

At first glance, zucchini might seem like a strange substitute for crab. But like most vegetables, zucchini can replace just about anything (as you can see in these keto zucchini ‘noodles’) if you've got the right seasoning. The Old Bay seasoning out of Maryland, typically used in seafood dishes, gives it that perfect "crab cake" flavor.

They also look just like crab cakes, and they're prepared in the same way. In fact, if you give them to your family members without saying anything, they might not even notice the difference!

It's the perfect way to get more vegetables and fiber into your diet without sacrificing the taste of your favorite foods. These vegetarian corn nuggets are also great for this purpose.

Ingredients

• zucchini - The zucchini will be shredded and moisture removed to mimic the crab.
• eggs - To hold it all together.
• breadcrumbs - Breadcrumbs aren't just for bulking up the crab cake. They will help them to keep their shape, and give the cakes some nice crispy crunch on the exterior.
• mayonnaise - Mayo makes 'crab' cakes moist, tender and flavorful. It also helps bind the ingredients.
• Old Bay seasoning - Old Bay seasoning is a staple of crab cakes. It's a blend of herbs and spices such as celery salt and paprika.
• canola oil - For frying.
• fresh parsley - To garnish. This is optional.
• tartar sauce - To serve the zucchini crab cakes with.

*Check recipe card for ingredient amounts.

How to Make Vegetarian Crab Cakes

1. Place the shredded zucchini in a strainer and press with a fork or the back of a spoon to drain as much water as possible.
2. Mix the zucchini with the eggs, breadcrumbs, mayo, seasoning, salt and pepper in a bowl.
3. Lay a piece of wax paper out on your work surface. Place the mold on the wax paper and spoon the mix into the mold (around ½ inch thick). Remove the mold to release the cake and repeat until all of the mixture has been used.
4. Heat a frying pan to medium heat (or 300°F in an electric skillet) and add the canola oil.
5. Use a spatula to release the zucchini cake from the wax paper. Transfer to the frying pan. (Add the cakes to the frying pan away from you and gently to avoid getting splashed with hot oil.)
6. Cook for about 3 minutes or until golden on the bottom. Carefully flip them over. Fry for around 2 to 3 more minutes or until golden on both sides and cooked through.
7. Remove them to a baking grid with paper towel underneath it.
8. Serve with fresh parsley and tartar sauce.

Serving Suggestions

Sauces. Crab cakes are traditionally served with a dollop of tartar sauce. If you're having guests over, you might want to add a few other accents to spruce up their plate such as my honey dill sauce or tomatillo hot sauce. An artistic drizzle of sauce can also help turn your plate into a restaurant-quality dish.

Garnishes. You can add cut lemon wedges on the side for a pop of zesty taste--just like you would with traditional seafood--and decorate the plate with sprigs of parsley.

Alcohol. If you're serving alcohol, try finding a wine or an artisanal beer that pairs with traditional crab cakes like champagne or pilsners. You could also try this mango ginger cocktail that is fruity and tropical and contains dark rum--a classic pairing with crab cakes.

Add ins. You can even experiment by adding different vegetables, like corn or diced tomatoes.

Veggie burgers. If you have leftovers, these zucchini cakes work great as a veggie burger!

Storage & Reheating

Just reheat them in the oven at 350ºF for about 10 minutes, until heated through. They should keep covered in the fridge for up to 5 days.

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