With fresh zucchini, herbs and spices, and the classic Old Bay seasoning, these vegetarian zucchini crab cakes are bursting with so much flavor that you won't even miss the crab. They're perfect for vegetarians, but anyone could enjoy them as a delicious appetizer or snack!
Mock Crab Cakes Can Be Just as Tasty
Vegetarian crab 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 mock crab cakes, though plant-based and dairy free, are easy, 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 use up garden produce and 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.
Another bonus? You can do all of the prep work ahead of time and chill until you're ready to fry them up, perfect for stress-free entertaining.
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Ingredients
- zucchini - The zucchini will be shredded and moisture removed to mimic the crab meat.
- eggs - To bind 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.
*Check recipe card for ingredient amounts.
How to Make Vegetarian Zucchini Crab Cakes
Step 1. Remove moisture. Drain moisture from the shredded zucchini by pressing against it in a strainer.
Step 2. Combine. Mix the zucchini with the other ingredients in a bowl.
Step 3. Use the mold. Place a 3" mold on wax paper and spoon the mix into the mold (around ½ inch thick). Remove the mold to release the cake and repeat.
Step 4. Transfer to pan. In a frying pan over medium heat, add the canola oil. Once hot, transfer the zucchini crab cakes to the frying pan with a spatula.
Chef's Note: Make sure you add the cakes to the frying pan away from you and gently to avoid getting splashed with hot oil. Also, don't crowd the pan or the heat will lower and they won't brown or crisp up as nicely!
Step 5. Fry. Cook for about 3 minutes per side or until golden and cooked through.
Step 6. Serve. Transfer the zucchini crab cakes to a baking grid to cool for a couple of minutes. 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!
Vegetarian Zucchini Crab Cakes FAQs
They should keep covered in the fridge for up to 5 days.
Yes, for up to 3 months. For best results, transfer them to a freezer bag once cooled.
Reheat them in the oven at 350ºF for about 10 minutes, until heated through. I recommend putting them on an oven-safe baking grid over a sheet pan to keep the top and bottom nice and crisp.
Yes! After forming the zucchini cakes, keep them covered in the fridge for up to 1 day before frying.
Yes, you can. Swap out the breadcrumbs for a low-carb alternative such as crushed pork rinds, coconut flour or almond meal.
More Fun & Flavorful Appetizers to Try
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📋Recipe
Vegetarian Zucchini 'Crab' Cakes
Ingredients
- 3 cups zucchini - shredded
- 3 eggs
- 1 ½ cups breadcrumbs - plain
- 1 ½ tablespoons mayonnaise
- 2 teaspoons Old Bay seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup canola oil - for frying
- 1 tablespoon fresh parsley - finely chopped
- tartar sauce - to serve
Instructions
- 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.3 cups zucchini
- Mix the zucchini with the eggs, breadcrumbs, mayo, seasoning, salt and pepper in a bowl.3 eggs, 1 ½ cups breadcrumbs, 1 ½ tablespoons mayonnaise, 2 teaspoons Old Bay seasoning, ½ teaspoon salt, ½ teaspoon ground black pepper
- 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.
- Heat a frying pan to medium heat (or 300°F in an electric skillet) and add the canola oil.½ cup canola oil
- 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.)
- Cook for about 3 minutes or until golden on the bottom. Carefully flip them over using tongs. Fry for around 2 to 3 more minutes or until golden on both sides and cooked through.
- Remove them to a baking grid with paper towel underneath it. Cool for a couple of minutes.
- Serve with fresh parsley and tartar sauce.
Equipment
Notes
- Add ins: You can experiment by adding different vegetables, like corn or tomatoes but don't over do it or they might not stay together as well. They can be served with lemon wedges on the side.
- Drink pairing: If you're serving alcohol, try finding a wine or an artisanal beer that pairs with traditional crab cakes like champagne or pilsners.
- Reheating: If you have leftovers, these zucchini cakes even work great as a veggie burger! The patty stays in tact really well and they have a meaty texture to them. Just reheat them in the oven at 350ºF for about 10 minutes, until heated through. I recommend putting them on an oven-safe baking grid over a sheet pan to keep them crisp.
- Make ahead: You can do all of the prep work ahead of time. After forming the zucchini cakes, keep them covered in the fridge for up to 1 day before frying.
- Fridge storage: Keep leftovers refrigerated in an airtight container for up to 5 days.
- Freezer storage: They can be frozen for up to 3 months. For best results, transfer them to a freezer bag once cooled.
- Keto friendly: Swap out the breadcrumbs for a low-carb alternative such as crushed pork rinds, coconut flour or almond meal.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
So tasty and crispy! We love preparing these crab cakes as both an appetizer and veggie burger.
Shailaja Desai says
These look super yumm!! Love the addition of mayo.. must have turned out so moist! Great recipe!’
Joss D says
Thank you so much for the comment Shailaja! Much appreciated. They did turn out moist and delish 🙂 .