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Vegetarian Crab Cakes With Zucchini


Vegetarian Crab Cakes With Zucchini

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  • Ingredients
  • 3 cups grated zucchini
  • 3/4 cup bread crumbs
  • 1/4 cup fat-free or low-fat milk
  • 3 tbsp mayonnaise
  • 2 tbsp cilantro -finely chopped
  • 6 green onions – finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2-3 tsp chili garlic sauce
  • 3 tbsp all purpose flour
  • 2 tbsp olive oil
  • 1 boiled potato – mashed
  • 2 tbsp lemon juice



Step 1

Drain all water from the grated zucchini by pressing tightly.

In a large bowl, combine the zucchini, bread-crumbs, potato, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form the mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.

Lightly coat each cake on both sides with flour. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Then allow to cool on a tissue paper.

Serve the delicious Vegetarian “Crab” Cakes with a dipping sauce of your choice!

Tip: To prevent the crab cakes from falling apart while cooking, make sure to refrigerate the cakes for at least an hour before frying.

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