Vegetarian Zucchini 'Crab' Cakes

5 from 3 votes

With fresh zucchini, herbs and spices, these vegetarian zucchini crab cakes are bursting with so much flavor that you won't even miss the crab.

Prep Time14

Cook Time6

Total Time20

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Servings: cakes

Calories: 173kcal

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.

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.