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.
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:
- 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.
- Squeeze the grated zucchini to remove as much liquid as possible. Transfer it to a mixing bowl.
- 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.
- Form the mixture into patties, about 1/4 cup each.
- Heat vegetable oil in a large skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown.
- Remove the zucchini “crab” cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 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.
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.
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!
