Vegetarian Crab Cakes served at most restaurants are made of “stuff” that looks like meat, but is not actually meat! Not able to make myself eat one of those, I decided to go for a less glamorous but equally tasty option – Vegetarian “Crab” Cakes made with Zucchini! It tastes a bit like zucchini fritters except that it’s a healthier option. Feel free to experiment with other herbs that you like; in fact, parsley would be a great alternative to the cilantro I used! These Vegetable Zucchini Cakes can definitely give a tough competition to the original Crab Cakes recipe!Ingredients
3 cups grated zucchini
3/4 cup bread crumbs
1/4 cup fat-free or low-fat milk
3 tbsp mayonnaise
2 tbsp cilantro -finely chopped
6 green onions – finely chopped
1/2 tsp salt
1/4 tsp black pepper
2-3 tsp chili garlic sauce
3 tbsp all purpose flour
2 tbsp olive oil
1 boiled potato – mashed
2 tbsp lemon juice
Method
Drain all water from the grated zucchini by pressing tightly.
In a large bowl, combine the zucchini, bread-crumbs, potato, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form the mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.
Lightly coat each cake on both sides with flour. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Then allow to cool on a tissue paper.
Serve the delicious Vegetarian “Crab” Cakes with a dipping sauce of your choice!
Tip: To prevent the crab cakes from falling apart while cooking, make sure to refrigerate the cakes for at least an hour before frying.
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these are too good! I love crab cakes, but for once, these vegetarian pieces look more enticing!:)
~anjali
wonderful recipe!
I tried these out and they came out awesome! no one could say they were made from zucchini!! thanks so much for a brilliant recipe! everyone just loved it:)
Anita
these have got to be the best veggie crab cakes ever:)thanks for the recipe!
~joselyn