Connie's Zucchini Crab Cakes

Connie's Zucchini Crab Cakes

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Connie's Zucchini "Crab" Cakes Recipe | Allrecipes

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Connie’s Zucchini “Crab” Cakes: A Delicious and Vegan Twist on a Classic Dish

Tired of the same old crab cakes? Looking for a vegan alternative that doesn’t compromise on taste? Look no further than Connie’s Zucchini “Crab” Cakes! These delightful patties are made with zucchini instead of crab, giving you a lighter, healthier option without sacrificing the satisfying flavors of the original recipe.

Connie’s Zucchini “Crab” Cakes Overview

Connie’s Zucchini “Crab” Cakes are a vegan take on the beloved seafood classic. Made with fresh zucchini, spices, and breadcrumbs, these cakes are a delightful combination of flavors and textures. The zucchini mimics the taste and texture of crab, making them an excellent choice for those who follow a plant-based or vegan lifestyle.

Ingredients:

  • 1 large zucchini
  • 1 cup breadcrumbs
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil, for frying

Variations and Substitutions:

If you have dietary preferences or restrictions, you can easily adapt this recipe to suit your needs. Here are a few variations and substitutions you can make:

  • Gluten-free option: Replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
  • Low-carb option: Replace breadcrumbs with almond flour or coconut flour.
  • Spicy option: Add some diced jalapeños or a pinch of cayenne pepper for an extra kick.
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Cooking Time & Servings

These zucchini “crab” cakes can be prepared in under 30 minutes, making them a quick and easy option for any meal. This recipe yields approximately 8 cakes, serving 4 people.

Ingredients:

  • 1 large zucchini
  • 1 cup breadcrumbs
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil, for frying

Instructions:

  1. Grate the zucchini and place it in a fine-mesh strainer. Sprinkle it with salt and let it sit for 10 minutes to remove excess moisture.
  2. Squeeze the grated zucchini to remove as much liquid as possible. Transfer it to a mixing bowl.
  3. Add breadcrumbs, vegan mayonnaise, Dijon mustard, Old Bay seasoning, chopped fresh parsley, garlic powder, salt, and black pepper to the bowl with the zucchini. Mix well to combine.
  4. Form the mixture into patties, about 1/4 cup each.
  5. Heat vegetable oil in a large skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown.
  6. Remove the zucchini “crab” cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  7. Serve hot with your favorite dipping sauce and enjoy!

Nutritional Information:

  • Calories: 200
  • Protein: 5g
  • Carbohydrates: 25g
  • Fat: 10g
  • Fiber: 3g

Cooking Time & Servings

Cooking Time: 30 minutes

Servings: 4

Equipment

To prepare Connie’s Zucchini “Crab” Cakes, you’ll need the following equipment:

  • Grater
  • Fine-mesh strainer
  • Mixing bowl
  • Skillet
  • Spatula
  • Paper towels

Serving Suggestions

Connie’s Zucchini “Crab” Cakes are incredibly versatile and can be enjoyed in various ways:

  • Serve them as a main course with a side salad.
  • Use them as sliders or sandwich fillings with your favorite vegan bun.
  • Add them to a Buddha bowl for a wholesome and nutritious meal.
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Variation Ideas

Get creative with Connie’s Zucchini “Crab” Cakes by trying out these variation ideas:

  • Add diced red bell peppers or corn kernels for extra crunch and sweetness.
  • Experiment with different herbs and spices, such as dill or paprika, to customize the flavor profile.
  • Mix in some vegan cheese or nutritional yeast for a cheesy twist.

Substitutions

If you have specific dietary restrictions or preferences, here are some suitable substitutions for this recipe:

  • For gluten-free option: Replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
  • For low-carb option: Replace breadcrumbs with almond flour or coconut flour.
  • For a nut-free version: Replace breadcrumbs with crushed rice cakes or cornmeal.

Storage

Connie’s Zucchini “Crab” Cakes can be stored in the refrigerator for up to 3 days. Place them in an airtight container to maintain freshness. They are not suitable for freezing.

Tips

  • To achieve the perfect texture, make sure to squeeze out as much moisture as possible from the grated zucchini.
  • For extra crispy cakes, you can coat them in additional breadcrumbs before frying.
  • Make the mixture ahead of time and refrigerate for an hour before shaping and frying for optimal flavor.
  • Garnish the cooked cakes with a squeeze of lemon juice and a sprinkle of fresh parsley for a pop of brightness.

Notes

  • Serve Connie’s Zucchini “Crab” Cakes with a tangy vegan tartar sauce or a spicy sriracha mayo for a burst of flavor.
  • Pair them with a refreshing cucumber salad or crispy coleslaw for a delightful contrast in textures.
  • Feel free to adjust the seasoning to your taste preferences, adding more or less Old Bay seasoning and spices as desired.
  • These zucchini “crab” cakes are perfect for summer gatherings and picnics, as they can be enjoyed hot or cold.
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Frequently Asked Questions

Q: Can I use yellow squash instead of zucchini?

A: Yes, yellow squash can be used as a substitute for zucchini in this recipe.

Q: Can I bake the zucchini “crab” cakes instead of frying them?

A: Yes, you can bake the cakes in a preheated oven at 375°F for 15-20 minutes, flipping them halfway through.

Q: Can I freeze the zucchini “crab” cakes?

A: It is not recommended to freeze these cakes as the texture may become mushy when thawed.

Q: How do I prevent the cakes from falling apart while frying?

A: Make sure to squeeze out as much liquid as possible from the grated zucchini and avoid overcrowding the skillet.

Category

Categories: Vegan, Appetizers, Main Dishes, Summer Recipes, Gluten-Free (with substitution)

Personal Thought

Connie’s Zucchini “Crab” Cakes are a true game-changer for those seeking a vegan alternative to traditional crab cakes. The combination of fresh zucchini and flavorful spices creates a surprisingly similar taste and texture to crab, making this dish a winner for both vegans and seafood lovers. The ease of preparation and the option to customize the flavors add to the appeal of this recipe. Whether you’re looking for a quick weeknight dinner or an impressive appetizer for your next gathering, Connie’s Zucchini “Crab” Cakes are sure to please!

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