Baked Zucchini "Crab" Cakes

There are quite a few recipes floating around for zucchini faux crab cakes, because let's face it, there are times when people are up to their necks in zucs and need to find ways to use up LOTS of it. Now that my husband has installed raised planting beds and gone to town growing vegetables, I'm one of those people. Guess it was time to give poor man's crab cakes a try.

The common ingredient in practically all of the recipes, besides the zucchini of course, is Old Bay, a traditional crab seasoning dating back to 1939. It's key to persuading your taste buds that maybe, just maybe, you're indulging in a crab cake, but hey, let's not kid ourselves. These zucchini cakes just don't have the same texture or flavor as a real crab cake.

But does that mean zucchini crab cakes are awful? Noooooo, quite the opposite! My entire family loves them including a son who previously would not touch zucchini. We enjoy them as an appetizer, an after-school snack or even a vegetarian main meal. I now make them by the dozens, freezing them so we can easily indulge any time. It's also a great way to "put up" our zucchini harvest.

So in closing, dear Zucchini, no need trying to be something you're not. You're absolutely scrumptious just the way you are!


Baked Zucchini "Crab" Cakes
Adapted from Allrecipes.com
Makes about 10 - 3" diameter cakes, about 1" thick

In a colander, combine and let drain for 20 minutes:
5 cups grated zucchini (750g), approx. 4 large zucchinis
pinch of salt

While waiting for the zucchini to drain, in a large microwave-proof mixing bowl, melt:
4 tablespoons (1/2 stick) unsalted butter

Let cool a bit, then beat in:
2 large eggs
1/2 cup minced yellow onions (3 oz/80g)
2 teaspoons Old Bay Seasoning

After the 20 minutes, take handfuls of the grated zucchini, squeeze out some of the water and add to the melted butter-egg-onion mixture. Use a fork to mix everything together evenly.

Have on hand:
1 1/2 to 2 cups bread crumbs, unseasoned

Start by adding 1 1/2 cups of the bread crumbs to the zucchini mixture. Using a fork or your hands, mix and combine everything well. Take a handful and form into a ball, pressing mixture together firmly. If it seems watery and liquid comes out when you squeeze the mixture together, add some additional bread crumbs. Add enough so that when you form the ball, there is no liquid coming out.

Shape zucchini mixture into 3" diameter patties that are a bit thicker than 1". I find if the patties are thinner than 1", they can dry out a bit during the baking process.

Coat the "cakes" on all sides by rolling in a bowl containing:
3/4 cup Panko crumbs
1 teaspoon paprika

At this point, if you are freezing the zucchini cakes, place them close, but not touching, on wax or parchment paper-lined baking sheets and freeze. Once firm, cut the paper into small squares with the patties on them and store in a zipped freezer bag, squeezing out or sucking out with a straw as much air as possible.

When you are ready to bake the zucchini cakes, preheat a lightly oiled, rimmed baking sheet at 425°F. Use the convection setting if available for a crispier "crab" cake. Once the baking sheet is hot, remove from oven and carefully place zucchini cakes on the sheet (if frozen, remove parchment squares first; no need to defrost).

Return to oven and bake for 12-14 minutes per side (15-17 minutes if frozen). Lift the edge and take a peek at the bottom to see if it is nicely browned. If not, bake for a few more minutes before flipping to other side.

Serve warm or at room temperature along with Tartar Sauce or Sumac Sauce.

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