Baked Zucchini "Crab" Cakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 257.2
- Total Fat: 9.8 g
- Cholesterol: 42.1 mg
- Sodium: 1,148.2 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 5.6 g
- Protein: 6.9 g
View full nutritional breakdown of Baked Zucchini "Crab" Cakes calories by ingredient
Introduction
A yummy vegetarian version of crab cakes, made with shredded zucchini and seasoned with Old Bay A yummy vegetarian version of crab cakes, made with shredded zucchini and seasoned with Old BayNumber of Servings: 8
Ingredients
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4 Tbsp unsalted butter, melted
2 cups whole wheat bread crumbs
1 egg, beaten
4 cups zucchini, shredded
1/2 cup red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup celery, finely chopped
1 Tbsp fresh lemon juice
1 Tbsp Old Bay Seasoning
1/4 tsp black pepper
Optional Breading:
(adds approx 85 cal, 1g fat, 3g protein, 0.5g fiber, 15 carbs per serving)
7 tsp all-purpose flour for dredging
2 eggs, beaten, for dipping
1 cup panko crumbs for coating
Nutritional information is calculated without optional breading.
Directions
Makes 8 Patties (approx. 4" each)
Shred zucchini with food processor or by hand, then squeeze shredded zucchini by hand to remove as much moisture as possible. This step is important, or zucchini cakes will be soggy!
Combine zucchini, onion, red bell pepper and celery in a large bowl. Stir in beaten egg and lemon juice. Add melted butter, Old Bay and black pepper. Slowly add whole wheat bread crumbs until mixture is firm enough to form into a patty.
For Optional Breading:
Dredge each patty in flour, then dip in egg mixture to coat both sides, then coat patty with panko crumbs.
Bake on lightly oiled baking sheet at 400 degrees for 30-40 minutes, until lightly browned, turning once halfway through baking.
These can also be sauteed in a pan with cooking spray or olive oil.
Number of Servings: 8
Recipe submitted by SparkPeople user FORTHELIFEOFME1.
Shred zucchini with food processor or by hand, then squeeze shredded zucchini by hand to remove as much moisture as possible. This step is important, or zucchini cakes will be soggy!
Combine zucchini, onion, red bell pepper and celery in a large bowl. Stir in beaten egg and lemon juice. Add melted butter, Old Bay and black pepper. Slowly add whole wheat bread crumbs until mixture is firm enough to form into a patty.
For Optional Breading:
Dredge each patty in flour, then dip in egg mixture to coat both sides, then coat patty with panko crumbs.
Bake on lightly oiled baking sheet at 400 degrees for 30-40 minutes, until lightly browned, turning once halfway through baking.
These can also be sauteed in a pan with cooking spray or olive oil.
Number of Servings: 8
Recipe submitted by SparkPeople user FORTHELIFEOFME1.
