Zucchini “Crab” Cakes
Zucchini “Crab” Cakes, also known as Poorman’s Crab Cakes, are made with zucchini instead of crab. Even though these fritters do not contain any crab meat, they taste like regular crab cakes!
I am so in love with these zucchini crab cakes. You might think these are just zucchini fritters, but they actually taste like crab cakes.
The zucchini really soaks in the Old Bay Seasoning, which makes the zucchini taste like soft crab meat. The texture of the cooked shredded zucchini is also very similar to crab meat.
I could not stop eating these after I finished making them. I will definitely be making these often. I also have a Cauliflower “Crab” Cakes version as well! Or, try my Cauliflower Fritters which are my low-carb version of potato fritters.
Recipe Tips
- The key to the crab cake-like flavor is the Old Bay Seasoning, so I don’t recommend that you leave it out. The zucchini soaks in the seasoning, which makes the zucchini taste like crab meat.
- You can use a large cheese grater to shred your zucchini. Make sure your shreds are not too long in length. You can slice them if they are, otherwise you will have zucchini shreds sticking out of the discs.
More Zucchini Recipes
Zucchini "Crab" Cakes
Ingredients
- 3 cups shredded zucchini, approx 1 large zucchini
- 3 large eggs
- 1 ½ cups panko breadcrumbs
- 1 ½ tsp Old Bay seasoning, this is key to the crab cake-like flavor, so don't leave this out!
- 1/2 tsp ground black pepper
- 1 ½ tbsp mayonnaise
- 3 tsp finely chopped fresh parsley
- 1/2 cup canola oil, for pan frying
- tartar sauce, optional, to serve with the crab cakes
- lemon wedges, optional, to serve with the crab cakes
Instructions
- In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.
- Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.
- In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.
Notes
Recipe Tips
- The key to the crab cake-like flavor is the Old Bay Seasoning, so I don't recommend that you leave it out. The zucchini soaks in the seasoning, which makes the zucchini taste like crab meat.
- You can use a large cheese grater to shred your zucchini. Make sure your shreds are not too long in length. You can slice them if they are, otherwise you will have zucchini shreds sticking out of the discs.
Related Recipes
Parmesan Zucchini Tots
Parmesan Zucchini Crisps
Cauliflower “Crab” Cakes
These were delicious. I don’t think they tasted like crab but still really good. I added 2 1/2 teaspoons of Old Bay Seasoning and that was my only change. They formed very nicely and no problems with the zucchini being too wet. I used an over grown zucchini and removed the seeds but the skin was still tender. They looked beautiful just like your picture. Nice recipe. I would make them again. Thanks for sharing your recipe.
We’re so glad you enjoyed the recipe!
These sounds SO good. Have you ever tried freezing them?
We haven’t, but other commenters have shared that they freeze well.
I’ve been making this recipe for years! I use vegan mayo because I like the flavor. I also air fry the cakes to keep them on the healthier side. I usually make 40-50 at a time and freeze them in zip lock bags. They thaw out very well! Thank you so much for sharing this delicious recipe.
Recently, I was experimenting and replaced the Old Bay with fenugreek leaves and a little bit of salt. OMG! They were amazing too.
Thanks for sharing your tips!
Has anybody tried Yellow Squash in this recipe? I like it better than zucchini and I’m thinking it would work fine.
We haven’t tried it yet! Hopefully others will share if they have!
As my brother got older, he became allergic to seafood. He sorely missed crabs the most. I made these for him and he was ecstatic. These came as close to the real thing for him without sending him into an allergic reaction. Thank you!
This makes us happy! We’re so glad he enjoyed them.
Hiii. I made these and I didn’t have a pile of water from the zucchini after shredding. I wish I would have rug out because once I mixed everything it was way too wet to do anything with it. 🙁
We haven’t had that issue – for our zucchini recipes we use regular grocery store ones, which don’t have as much moisture as ones at the farmer’s market or from a home garden.
These were a big hit! I made them three times in the past week (we have so much squash growing in the garden?). I also did a vegan version with vegan Mayo and ground flax see instead of eggs, they came out very good!
thank you for sharing your experience!
Katy, Have you ever used Yellow Squash?
I made these the other night and they were amazing!!! I was just wondering if you can freeze them and if so, do you freeze them raw to cook later or cook and then freeze? Thanks!
We haven’t tried freezing them, but it would probably work best to cook them first, let them cool completely, and then freeze them.
Delicious! But, being from coastal Virginia, we like our Old Bay. So, my only tweak was to use 3 tsp of Old Bay. Friends and family (literally and figuratively) ate them up.
I’m glad they worked out for you!
Kirbie thank you these really taste like crab cakes! Delicious! I didn’t have any water after shredding the zucchini in my food processor (I highly recommend)! But once mixed up they were very mushy and fragile. Maybe two eggs is enough? They fried well in Avocado oil and it helped to flip them as soon as they would hold together. Then again getting them good and brown. Now I want to try making them with cauliflower. Which do you like better? Not sure I will try Yellow Squash now but thanks for your reply.
We’re so glad you loved this recipe!
These are pretty good, but warning – if you’re from Maryland, don’t bother calling them crab and just tell everyone they are zucchini cakes. They won’t fool anyone. Also, if you’re from Maryland – at least triple the Old Bay.
Thanks for your suggestions!
I agree. I added 3 tsp and it still wasn’t enough old bay so next time I’ll add more. As far as the recipe goes tho, these are very good and I will definitely keep making them!
We’re glad you liked the recipe!
I like the way they hold their shape from the measuring cup. It’s a neat trick.
My toddler likes eating these too.
So glad you and your toddler enjoy!
Maryland native here, home of Old Bay and crabs. These were so good! I was swimming in zucchini and someone told me to look up poorman’s crab cakes. I will never go broke buying crab meat again….these were a dead ringer for the real thing in taste and texture. I used sunflower oil since I was out of everything else and they came out great. Thanks!
I’m so glad you enjoyed!
Do you have to squeeze the liquid out of the zucchini?
No need to squeeze the liquid out but don’t add the excess water when measuring your zucchini. So, after you shred the zucchini, add it to your measuring cup but leave behind the water that is surrounding your pile of shredded zucchini.
Do you use the whole zucchini shredded?
yes, you do not need to remove skin or seeds
Can you substitute crushed pork rinds for breadcrumbs?
I have not tried. I think it should work but you may need to add more crushed pork rinds
Hi, I was wondering if I could make these a day ahead of time and instead of frying them bake them? And if you have, for how long and on what temp? Thanks!
I have not tried baking them
I thought these were very good but a bit too salty. I would cut down on the old Bay next time
I’m surprised you found them too salty since there is no other salt, seasoning added other than the Old Bay. But definitely, feel free to adjust to your personal preference.
Did I miss something – whole the ingredients list three eggs, I don’t see mention of eggs in the instructions
The eggs should be added in the first step. Sorry for any confusion
I made these yesterday. They were delicious can they be
put in freezer
yes!
I made these today and they were delicious! I used olive oil because I was out of canola, and they were crispy and flavorful.
I’m so glad you enjoyed them!
I am going to have to try these! I love crab cakes, and we have fresh crab available most of the time in the Northwest, but paying $40 for a pound of lump crabmeat is too expensive for a regular meal. (And I’m just not into spending a bunch of time shelling crabs). Thanks for the recipe!
i hope you enjoy this recipe as much as I do!
What are the nutrition values on the zucchini crab cakes?
Unfortunately, I do not have that information at this time. But there are many online nutritional calculators out there that will calculate the nutritional value of any recipe. I usually use verywell.com
These look soooo good! Added bonus – extra veggies! Love it!
the added veggies is a definite bonus!