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zucchini crab cakes

Pan Fried Zucchini Crab Cakes

These pan fried zucchini crab cakes are an amazing vegetarian rendition of crab cakes. The cakes are crispy on the outside, and the grated zucchini texture in the center mimics the texture of crab. Serve with sour cream and green onion for a delicious appetizer, side dish, or even a main course.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Vegetarian
Servings 4

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.
    mixing zucchini crab cakes
  • Form mixture into patties
    forming zucchini cakes
  • 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.
    pan fried golden brown zucchini cakes
  • Serve immediately with lemon slices and garnish with green onion. Serve with a side of sour cream.
    pan fried zucchini cakes with sour cream
Keyword appetizers, chicken with green onion, crab cakes, finger food, side dish, sour cream, vegetarian, veggie dish, zucchini cake, zucchini crab cake