Kirbie's Cravings

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!
a photo of a stack of Zucchini "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.
close-up photo of Zucchini "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.
Zucchini "Crab" Cakes on a serving platter

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

Servings: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American
These crab cakes are made with shredded zucchini instead of crab but they taste like regular crab cakes!
4.91 from 10 votes

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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Zucchini Crab Cakes

Related Recipes

Parmesan Zucchini Tots
Parmesan Zucchini Crisps

Cauliflower “Crab” Cakes

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44 comments on “Zucchini “Crab” Cakes”

  1. These sounds SO good.  Have you ever tried freezing them?

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. I like the way they hold their shape from the measuring cup. It’s a neat trick.

    My toddler likes eating these too.

  10. 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!

  11. 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.

  12. Do you use the whole zucchini shredded? 

  13. Can you substitute crushed pork rinds for breadcrumbs?

  14. 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!

  15. 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.

  16. Did I miss something – whole the ingredients list three eggs, I don’t see mention of eggs in the instructions 

  17. I made these yesterday. They were delicious can they be
    put in freezer 

  18. I made these today and they were delicious! I used olive oil because I was out of canola, and they were crispy and flavorful. 

  19. 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! 

  20. 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

  21. These look soooo good! Added bonus – extra veggies! Love it!