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
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
ZUCCHINI CAKES
Provided by Sandra Lee
Time 28m
Yield 4 serving
Number Of Ingredients 13
Steps:
- Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
- In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
- Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
- In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
- In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.
ZUCCHINI QUINOA CAKES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 18 cakes
Number Of Ingredients 20
Steps:
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
ZUCCHINI CAKES
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Provided by Tara Parker-Pope
Categories appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
- Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
- Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
- Grate the onion into the bowl using the large holes of the box grater.
- Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
- Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
- Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams
ZUCCHINI MOCK CRAB CAKES
My sister-in-law gave me this and I tweaked it to suit our tastes. It is actually pretty good, especially when Crab costs more!! I made them for a group of church people and they all devoured them...lol. I didn't have the heart to tell them there was no crab in them...lol. Cook time is frying time
Provided by OceanLuvinGranny
Categories Vegetable
Time 18m
Yield 8-10 patties, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl combine zucchini, egg and butter.
- Stir in bread crumbs, onion, celery and seasonings.
- Mix well.
- Add tuna and fold in Can add another egg if needed.
- Shape into patties and dredge with flour mixture.
- In med. skillet, heated, add oil to it.
- brown patties until golden brown on both sides.
- Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).
Nutrition Facts : Calories 296.9, Fat 10.4, SaturatedFat 2.2, Cholesterol 71.6, Sodium 470.1, Carbohydrate 30.5, Fiber 5.1, Sugar 4.6, Protein 21.9
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
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.
ZUCCHINI MOCK CRAB CAKES
These taste just like the ones made with crab...most people don't know the difference. It's a good way to use up zucchini during "zucchini season."
Provided by Artsy Chef
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oil for frying in pan. If you want to eliminate the oil, preheat a non-stick pan and spray with PAM or equivalent.
- Mix all ingredients together and form into patties.
- Fry in oil till browned and crisp.
Nutrition Facts : Calories 119.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 530.8, Carbohydrate 21.6, Fiber 1.8, Sugar 2.3, Protein 4.6
ZUCCHINI CAKES
If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 patties.
Number Of Ingredients 9
Steps:
- In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 567mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI CHIP SNACK CAKE
Here's a mouthwatering dessert that is so rich, it doesn't need frosting. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion.-Mared Metzger Beling, Eagle River, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 410 calories, Fat 21g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 180mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI CARROT CAKE
An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.
Provided by food snob mom
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar and oil.
- Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
- Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
- Let cool and sprinkle with powdered sugar.
ZUCCHINI CAKE II
This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.
Provided by Joan
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
- Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g
MOCK CRAB CAKES
yes, they really do taste like crab cakes..another way to use the abundance of zucchini...serve with lemon wedges and tartar sauce
Provided by grandma2969
Categories Vegetable
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- press zucchini in a length of cheesecloth to remove as much moisture as possible --
- combine with next 7 ingredients.
- Lightly fold in bread crumbs.
- gently form into patties that are 3" in diameter and 1" thick --
- melt butter in skillet; fry patties over medium heat until golden on both sides.
- serve with lemon wedges and tartar sauce.
ZUCCHINI CAKE III
Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.
Provided by Geri Knoll
Categories Fruits and Vegetables Vegetables Squash
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
- In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
- Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
- To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 55.7 g, Cholesterol 53.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 349.2 mg, Sugar 40.1 g
ZUCCHINI KUCHEN (GORGEOUS ZUCCHINI CAKE)
This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan with butter.
- Stir zucchini, sugar, 3/4 cup plus 2 tablespoons of vegetable oil, eggs, and vanilla extract together in a bowl.
- Combine flour, walnuts, cinnamon, baking powder, and salt in a bowl. Gradually stir flour mixture into zucchini mixture until combined. Pour batter into the prepared loaf pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Let cool in the pan, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 852.6 calories, Carbohydrate 105.5 g, Cholesterol 71.1 mg, Fat 44.1 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 450.6 mg, Sugar 53 g
More about "zucchinimockcrabcakes recipes"
MOCK ZUCCHINI CRAB CAKES RECIPE - RECIPES.NET
From recipes.net
ZUCCHINI "CRAB" CAKES - HIDDEN FRUITS AND VEGGIES
From hiddenfruitsandveggies.com
ZUCCHINI CAKE RECIPES | ALLRECIPES
From allrecipes.com
BEST ZUCCHINI CAKES RECIPE - HOW TO MAKE ZUCCHINI …
From delish.com
ZUCCHINI CAKE RECIPE {VIDEO} - I AM BAKER
From iambaker.net
ZUCCHINI CRAB CAKE RECIPE | MOCK ZUCCHINI CRAB CAKES
From cameronsseafood.com
TOP 8 ZUCCHINI BREAD AND CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
MOCK CRAB CAKES RECIPE | PBS FOOD
From pbs.org
RECIPE: MOCK CRAB CAKES (MADE WITH ZUCCHINI) - RECIPELINK.COM
From recipelink.com
THE BEST ZUCCHINI CAKE RECIPE | MYRECIPES
From myrecipes.com
ZUCCHINI CRAB CAKES - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
ZUCCHINI MOCK CRAB CAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
ZUCCHINI "CRAB" CAKES - KIRBIE'S CRAVINGS
From kirbiecravings.com
MOCK CRAB CAKES (MADE WITH ZUCCHINNI) - SMOKING MEAT FORUMS
From smokingmeatforums.com
ZUCCHINI IS THE SURPRISE INGREDIENT IN 'CRAB' CAKES
From old.post-gazette.com
ZUCCHINI MOCK CRAB CAKES – DECKER'S RECIPES
From deckers.recipes
ZUCCHINI MOCK CRAB CAKES – FEAST.LOL – FESTIVE RECIPES
From feast.lol
ZUCCHINI MOCK CRAB CAKES — PACOUNTRYCRAFTS
From pacountrycrafts.com
10 BEST ZUCCHINI CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
ZUCCHINI MOCK CRAB CAKES - BIGOVEN.COM
From bigoven.com
ZUCCHINI MOCK CRAB CAKES - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI "CRAB" CAKES | MY KITCHEN ADDICTION
From mykitchenaddiction.com
MOCK CRAB CAKES WITH ZUCCHINI | THRIFTYFUN
From thriftyfun.com
RECIPE FOR ZUCCHINI MOCK CRAB CAKES | ALMANAC.COM
From almanac.com
BAKED ZUCCHINI "CRAB" CAKES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
OLD BAY ZUCCHINI CRAB CAKES - MCCORMICK
From mccormick.com
ZUCCHINI CHICKPEA MOCK “CRAB” CAKES - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
MOCK ZUCCHINI CRAB CAKES - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
35+ BEST ZUCCHINI RECIPES - HEALTHY MEALS & DELICIOUS DESSERTS
From kristineskitchenblog.com
RECIPE: MOCK ZUCCHINI CRAB CAKES (USING OLD BAY SEASONING ...
From recipelink.com
ZUCCHINI CRUMB CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love