These pan fried zucchini crab cakes are a delicious vegetarian rendition of crab cakes. The cakes are crispy on the outside, and the shredded zucchini texture in the center mimics the texture of crab. Serve with sour cream and green onion as a quick sauce.
Pan Fried Zucchini Crab Cakes
Pan fried zucchini “crab” cakes are a deliciously different way to prepare zucchini. The recipe is basically the same as a crab cake, but with shredded zucchini in place of the crab. The texture of the shredded zucchini is similar to the texture of the crab, and the Old Bay seasoning mimics the taste of a Maryland crab cake.
These are great as a side dish or as an appetizer, or you can serve them as a main course. Put them on on a sub roll, baguette, or sandwich as you would a normal crab cake. Slather the bread with mayonnaise and add some lettuce and freshly sliced tomatoes.
Making Pan Fried Zucchini Cakes
The zucchini cakes are easy to prepare. First shred the zucchini, then combine with mayo, dijon, eggs, breadcrumbs, old bay, grated garlic, green onion, and freshly squeezed lemon juice. Mix together gently until it just comes together. Form the zucchini cakes.
Heat up oil in a large saute pan. Gently place zucchini crab cakes in the hot oil. Cook until deep golden brown. Flip and repeat on other side. Remove cooked cakes to a wire rack or paper towel to drain excess oil.
Serving Courgette Cakes
Serve the courgette cakes immediately with sour cream and additional lemon slices. Garnish with chopped green onion and fresh parsley, if desired.
Pan Fried Zucchini Crab Cakes
Equipment
- large frying pan
Ingredients
- 2 cup zucchini, shredded
- 1 cup panko bread crumb
- 2 whole eggs
- 2 tbsp mayonnaise
- 1 tbsp dijon
- 2 tsp old bay seasoning
- 0.5 cup green onion, sliced thin
- 2 cloves garlic, grated
- 2 whole lemons, juice
- 0.5 cup canola oil, for pan frying
Instructions
- Mix all ingredients (except canola oil) in a mixing bowl. Reserve one lemon and a quarter cup of green onions for serving.
- Form mixture into patties
- Heat oil on stove top in large frying pan. Place patties in pan and cook until deep golden brown. Flip and repeat with other side. Remove to wire rack or paper towel to drain excess oil.
- Serve immediately with lemon slices and garnish with green onion. Serve with a side of sour cream.
Other Zucchini Recipes
- Air Fryer Zucchini Fries
- Baked Parmesan Zucchini Sticks
- Zucchini Parm
- Tomato Pasta with Zucchini
- Stuffed Zucchini
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Interesting – I’ve heard of using artichoke before but not zucchini. They look delicious!
Yes – zucchini works pretty well. I’ve also used hearts of palm in a vegan crab cake, which is pretty remarkable for how it imitates crab texture.
I just love this and this was such a pleasing experience!
I loved everything about this recipe! They were easy to make and so delicious! I’m looking forward to making them again soon!
These were the perfect appetizer to serve when we had friends over for dinner! I bet they’d also be great for a labor day cookout too!
What a great twist on crab cakes. I love that they are veggie packed too.
We always have so much zucchini in the garden at this time of year and this is such a great recipe to use them up. Delicious!