My parents recently made the trip to KY to visit with me. During our time together my mother commented on how good my zucchini plants looked and asked if I had ever made zucchini crab cakes. I had not and the idea sounded a little weird – I LOVE traditional crab cakes. A few days later she sent me a photo via text message. The photo was of a plain sheet of paper that had the recipe for zucchini crab cakes types on it. Having just received a beautiful Cocozelle Zucchini from fellow Garden Gal Melody, I decided to try it.

I am now calling these a “Fooled You Crab Cake”. They were delicious and tasted just like a crab cake. It contains zero crabmeat and I did not miss it. Easy to make, these will become a regular part of our dinner rotation.

This will make 8 standard size crab cakes.


  • 3 cups of shredded Zucchini
  • 1 teaspoon salt
  • 1 cup of bread crumbs ( I made fresh breadcrumbs, I just think they are better)

  • 1 large egg
  • 2 – 4 green onions – diced (I also added a little shredded carrot from the garden)
  • 1/4 cup sweet pepper – diced
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon mustard
  • 1 tablespoon mayonnaise
  • Pinch of dried red pepper flakes
  • Dill (you can leave this out but I love dill and give my mix a nice sprinkle)


Preparing the zucchini is the hardest part of this simple recipe. The trick is to get it as dry as possible. Mom’s recipe said that I would go through several kitchen towels to get the zucchini dry. I thought that had to be a mistake and just pressed my shredded zucchini dry with paper towels. I learned my lesson. Next time I will still start with paper towels but will absolutely give it a final squeeze with a kitchen towel….maybe two.

Mix everything together and allow it to rest for a few minutes. It should be a bit sticky. If the mixture seems to wet add more breadcrumbs, to dry add a tablespoon of milk. Next, divide into 8 portions and form your patties.

Prepare a skillet with a little oil and a tablespoon of butter. Heat to medium. Lightly dredge the patties in flour before placing in the hot oil. I really enjoy Old Bay seasoning so I added a bit of that to my dredging flour. Perfection!

Fry until golden brown, about 4 – 5 minutes per side.

Serve with your favorite remoulade, tarter sauce or eat plain – they are good enough to stand on their own. I served mine with an Avocado Salsa that Tostitos makes. As a salsa I don’t see the appeal of it, but as a spread for BLT’s, hamburgers and now these Fooled You Crab Cakes it is amazing. Perhaps they will see this blog and and consider repositioning the product (hint hint).


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