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Zucchini Crab Cakes

We have been on our plant based diet now for over 2 months and we decided to add seafood back into our diet. So I decide to see if i can "Veggie" up many traditional seafood dishes. Here is my zucchini take on the crab cake, I am also working up a chickpea cake as well - Enjoy


1 pound lump crab meat

1 Medium Zucchini, grated

½ to 1 cup panko

2 shallots, minced

2½ tablespoons Olive Oil mayonnaise

2 tablespoons finely chopped fresh parsley

1 tablespoon corn starch

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

Avocado Oil

Spicy Tartar Sauce:

1 cup olive oil mayonnaise

2 jalapenos, minced

1½ tablespoons sweet pickle relish

1 teaspoon Dijon mustard

1 tablespoon minced red onion

1 to 2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper, to taste


Line a baking sheet with parchment paper

In a large bowl place, all the ingredients from the shallots down and whisk well, then fold in the zucchini and crab. Next slowly add panko until the mixture holds together. Then form into cakes, about ½ cup of mixture per cake. Place on baking sheet and place in the fridge for at least an hour.

Mix all the sauce ingredient together and chill at the same time.

Now you can either fry these up or bake them. To bake, preheat oven to 375 degrees and bake for 20 to 25 minutes, until golden brown.

To fry up, drizzle avocado oil in a large skillet, over medium high heat. Once shimmering, working in batches, fry up each cake 4 to 5 minutes on each side, repeat until done.

Serve with a zucchini slaw – enjoy

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