Easy Zucchini Crab Cakes


It’s that time of the year again when gardens are in full bloom!   I don’t know about you but I’m super thankful for being able to get many different vegetables from our back yard.

Maybe if you don’t have a garden you might get a supply from neighbors or someone at church but if you get your hands on some zucchini, this is a must try for dinner one night.  Especially if you like crab cakes!

As I stated before I LOVE doing easy recipes and I try and do healthy as much as I can but this recipe does require frying it.  This isn’t something we do often but from time to time we will.  

This recipe will yield about 4 to 6 cakes depending on how big you make them.  For our size family I double this and it gives us about 12 cakes (give or take)

** I adapted this recipe from Cooks.com

Here’s the simple ingredients for Easy Zucchini Crab Cakes:

2 1/2 cups of shredded zucchini (coarse, not fine)

2 cups of bread crumbs

2 eggs (beaten)

1- 1 1/2 tablespoons of Old Bay seasoning

2-3 tablespoons of grated onions

1 tablespoon of mayo

First, shred up zucchini and dice of onions Make sure you drain all the water out of the zucchini Give it a good squeeze


Next, add all the ingredients into one big bowl. We double our recipe so we need a big bowl to mix it well.


Then, make into patties just like you do your burgers. Make them big and fat or small and thin, however you like them.


Finally, comes the unhealthy part of frying them. Give them a give cook on both sides until lightly golden brown. 



The final product. Nice and crispy on the outside and tender on the inside.  We eat ours on a roll with cocktail sauce.  


There you have it!  Easy zucchini crab cakes!  Simple and so tasty.   (if you know of a healthier version of these, please be sure to leave a comment below)

Want to try this recipe later on?   Why not “pin” it!  

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