Zucchini Cakes Crab Cakes For The Poor Mans Budget Recipes

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ZUCCHINI CRAB CAKES

Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 crab cakes.

Number Of Ingredients 9



Zucchini Crab Cakes image

Steps:

  • In a large skillet, saute zucchini and onion in 1 teaspoon oil until tender. In a small bowl, combine the egg, bread crumbs, mustard, thyme, cayenne and zucchini mixture. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture into four 3/4-in.-thick patties. In the same skillet, cook crab cakes in remaining oil over medium heat for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 325mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

1/2 cup shredded zucchini
1 green onion, thinly sliced
3 teaspoons olive oil, divided
2 tablespoons beaten egg
1/4 cup seasoned bread crumbs
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh thyme
Dash cayenne pepper
3/4 cup lump crabmeat, drained

ZUCCHINI CAKES "CRAB CAKES" FOR THE POOR MAN'S BUDGET

I was looking for another way to use the surplus of zucchini from our garden, when I came across this recipe. I was surprised at how much they actually taste like crab cakes. Even my husband, who doesn't like zucchini, raved about this dish!

Provided by cgodshall

Categories     Vegetable

Time 18m

Yield 4 cakes, 2-4 serving(s)

Number Of Ingredients 10



Zucchini Cakes

Steps:

  • Spread grated zucchini on a kitchen towel and roll up. Twist towel to wring out as much liquid as possible. If you fail to do this, your cakes will be too wet.
  • In a large bowl, combine zucchini and butter. Stir in bread crumbs, onion, Old Bay, cayenne pepper, salt, and pepper. Mix thoroughly to combine.
  • Coat your hands in oil, and shape mixture into patties. Coat each patty in flour. In skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (About 3-5 min per side).

2 1/2 cups zucchini (peeled and grated)
1 cup breadcrumbs (seasoned or plain)
1/4 cup yellow onions or 1/4 cup red onion, minced
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon Old Bay Seasoning
fresh ground pepper, to taste
canola oil or olive oil, for frying
cayenne pepper (optional, for a little extra spice)

BONNIE'S ZUCCHINI (CRAB) CAKES

This is a delicious zucchini (crab) cake side dish and a great way to use up the surplus of zucchini from your gardens! Great served with any entree, including seafood. Enjoy! The photo is my own and so is this humble recipe.

Provided by BonniE !

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 9



BONNIE'S ZUCCHINI (CRAB) CAKES image

Steps:

  • 1. PREPARE THE ZUCHINNI Peel the zuchinni and grate it with a hand grater, and place zucchini in a small shallow bowl.
  • 2. MIX INGREDIENTS Add the beaten eggs, chopped onion, butter, dry mustard, Old Bay seasoning and Panko bread crumbs. Mix gently until combined. Form into a dozen cakes about 3 inches in diameter.
  • 3. Fry the cakes in the vegetable oil in an electric skillet, medium-high heat, until golden brown on both sides, about 5 minutes per side. Remove to platter and sprinkle with kosher salt.
  • 4. Serve immediately. Enjoy!

2 1/2 cups peeled and shredded zucchini
2 eggs slightly beaten
2 tablespoons chopped onion
1 tablespoon melted butter
1 teaspoon dry mustard
1 1/4 teaspoons old bay seasoning
1 cup panko bread crumbs or a little more if needed to form cakes
vegetable oil for frying (2 tablespoons)
kosher salt to sprinkle on cakes when done

CONNIE'S ZUCCHINI "CRAB" CAKES

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 5

Number Of Ingredients 8



Connie's Zucchini

Steps:

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

HEAVENLY CRAB CAKES

When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise...without any guilt! -Laura Letobar, Livonia, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9



Heavenly Crab Cakes image

Steps:

  • Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.

Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

1 pound imitation crabmeat, flaked
1 cup Italian bread crumbs, divided
1/4 cup egg substitute
2 tablespoons fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon dill weed
1 tablespoon lime juice
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce

ZUCCHINI CRAB-LESS CRABCAKES

Very easy and delicious recipe. Good use for all the zucchini from the garden. This recipe is from a local farm market

Provided by Digernsj

Categories     Lunch/Snacks

Time 25m

Yield 6 Cakes, 6 serving(s)

Number Of Ingredients 6



Zucchini Crab-Less Crabcakes image

Steps:

  • Heat oil in frying pan.
  • Combine all ingredients.
  • Make into cakes and fry in oil until golden brown.

2 cups grated fresh zucchini
2 cups seasoned bread crumbs
1 tablespoon mayonnaise
1 egg
2 teaspoons Old Bay Seasoning
olive oil (for frying)

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