Zucchini Crabcakes

Is there any recipe where you can’t use zucchini?  I was craving seafood for dinner, but didn’t want to head to the store to purchase a piece of fish.  Luckily there was a can of crabmeat in the pantry.  I figured the zucchini would bulk up the crabcakes a bit and add some moisture.

However, I was also missing  Old Bay Seasoning, and that’s key for crabcakes.  Google says you can make your own, but I was missing some of those ingredients too.  So I rolled my spice tray around and around, picking out the ones that seemed to make sense, and adding them to the bowl.  I didn’t do too badly with this exercise, but I won’t be putting Old Bay out of business either.

At the end of the night, I had pretty tasty crabcakes served on a salad.  Yes, you can put zucchini in just about anything.



Zucchini Crab Cakes

1 medium zucchini, shredded
6 scallions, white and light green parts only, thinly sliced
1 (6 oz.) can crabmeat, drained
1/2 c. breadcrumbs
1 egg, slightly beaten
1/2 t black pepper
1/2 t celery salt
1/2 t thyme
1/2 t garlic powder
1/4 t ginger
1/4 t cardamom
1/4 t paprika
1/8 t cayenne
1 T canola oil

Place shredded zucchini in a colander, sprinkle with salt, and allow to drain for 45-60 minutes.  Mix zucchini and all other ingredients.  Form 4 crabcakes, and cook in a frying pan in oil for 5-7 minutes per side.


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