Zucchini Mock Crab Cakes

Enjoy these “mock” zucchini crab cakes alone or in a bun with lettuce and tomato. 

This recipe won first prize in our 2014 All-Seasons Garden Guide Recipe Contest! Winner: Peter Scallatino, Dallastown, Pennsylvania

See more delicious zucchini recipes!


3 medium zucchini, shredded
1-1/2 cups bread crumbs
2 eggs, beaten
2 tablespoons mayonnaise
1-1/2 teaspoons Old Bay seasoning
1 teaspoon spicy brown mustard
1 small onion, finely chopped
1 small green or red pepper, finely chopped
salt and freshly ground black pepper, to taste
2 tablespoons olive oil


Shred the zucchini into a colander over a bowl. Let it drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.

In a medium bowl, combine the zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onion, green pepper, and salt and black pepper.

Using an ice cream scoop, place a portion of the mixture in your hand and form into a ball. Repeat with the rest of the mixture. Press down lightly on the balls to form cakes.

Pour the olive oil into a nonstick skillet over medium-low heat. Gently transfer the cakes to the skillet using a spatula. Turn every minute until they are golden brown and crispy. Add more olive oil if the pan gets dry.

Serve hot with tartar sauce.


Makes about 20 cakes.

Preparation Method

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An alternative choice to tartar sauce

We have been enjoying SRIRACHA sauce lately; and it was the perfect side condiment for these delightful zucchini cakes.