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4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 359.2
  • Total Fat: 22.1 g
  • Cholesterol: 62.0 mg
  • Sodium: 257.9 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.1 g

View full nutritional breakdown of Zucchini Crab Cakes calories by ingredient
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Zucchini Crab Cakes

Submitted by: ARCHIESMOM1

Introduction

This recipe was in the local newspaper one summer. I love crabcakes and really, they do taste a lot like crabcakes. Make sure to drain the zucchini well or they get soggy. Another good way to use up the zucchini. This recipe was in the local newspaper one summer. I love crabcakes and really, they do taste a lot like crabcakes. Make sure to drain the zucchini well or they get soggy. Another good way to use up the zucchini.
Number of Servings: 4

Ingredients

    2 1/2 cups shredded zucchini, drained well
    1 egg, beaten
    2 TBSP melted butter
    1 cup bread crumbs
    1/4 cup minced onion
    1 tsp Old Bay Seasoning
    1/4 cup flour
    1/4 cup canola oil

Directions

In a large bowl, combine zucchini, egg & butter. Stir in bread crumbs, onions, and seasoning. Shape into patties. Dredge in flour. Cook in large skillet in canola oil. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ARCHIESMOM1.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    These are so good and easy to make! They taste and feel like real crab cakes. I made a little sauce to go with it out of miracle whip, cocktail sauce, ketchup and worcestershire sauce & it went perfectly and didn't add too many calories! Also cooked it with olive oil instead of canola oil. - 2/9/10

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  • Fabulous. A friend made something similar and gave me the "heads up" to squeeze the zucchini dry. I also modified and barely sprayed my non-stick skillet pan with pure olive oil. Will do the make-over to see how many calories it saved. - 7/22/12

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  • Excellent use for excess zucchini! - 1/26/09

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  • excellent - 8/25/08

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  • Everyone loved this recipe. - 8/9/08

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