Ever wondered how you could supercharge your traditional crab cakes recipe with more flavor and nutrition while maintaining its savory deliciousness? Say no more, I’ve got these delightful Zucchini Crab Cakes Recipe for you. Perfect for any occasions, whether it’s a fancy dinner, a casual hangout with friends, or just a quality comforting meal at home, these are a real crowd pleaser! These cakes are beautifully crispy on the outside, oh-so-tender on the inside, and packed with flavors that will set your taste-buds on an extraordinary culinary journey. Just imagine biting into that goodness! In one word, they���re irresistible.
Well, we all gotta love a meal that’s not only delicious but also super nutritious. With our main ingredient being zucchini, we’re talking loads of vitamins, minerals, and dietary fibers here. And oh boy, total prep time is 20 mins, cook time is a mere 10 minutes. That simply means these delightful cakes can hit your plates in flat 30 mins. Perfect when you���re needing a quick recipe fix.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Servings: 4-6 persons
- Yield: 12 cakes
Let’s get down to whisking up some Zucchini Crab Cakes magic, shall we?
Ingredients & Equipment You’ll Need
- 2 cups grated zucchini
- 1 pound fresh crabmeat
- 2 eggs, beaten
- 1 teaspoon Old Bay seasoning
- 1 cup breadcrumbs
- Oil for frying
You will need a grater, a large mixing bowl, and a skillet for this preparation.
The star here is the fresh crabmeat which gives it the unique taste and is a great source of protein. The zucchini is a game-change, adding a fantastic texture while packing the cakes with beneficial nutrients. Old Bay brings in the much-needed punch, enhancing the overall flavor profile of the cakes.
If you are allergic to crab, you can substitute it with shredded chicken or tofu. Similarly, breadcrumbs can be substituted for gluten-free panko for a gluten-free version.
How to Make Zucchini Crab Cakes
- Start with grating the zucchini and pressing it to get rid of excess water. This ensures your cakes are not going to turn out soggy.
- Combine the zucchini, fresh crabmeat, beaten eggs, and Old Bay seasoning in a large mixing bowl.
- Slowly fold in the breadcrumbs. You’ll notice the mixture starts binding together, which is what we want.
- Now shape this mixture into 12 small cakes.
- Heat the oil in a skillet and fry the cakes until golden brown on both sides. Remember, moderation is the key while frying. You want them crispy, not ultra-brittle.
- Your Zucchini Crab Cakes are ready. Serve hot with your favorite dipping sauce!
Tips For The Best Results
- Make sure all excess water is squeezed out from the zucchini to ensure your cakes hold their form.
- Fresh crabmeat works best, but canned crab can be used as well.
- Do not make the cakes too big or they may break while flipping.
Storage Tips
- These cakes can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat them in the oven to recreate the crispy exterior.
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes, you can bake them at 375 degrees for 15-20 minutes until golden brown.
Q: Can I use canned crab meat?
A: Yes, you can. However, fresh crab meat gives the best flavor.
Q: Can I substitute zucchini?
A: Yes, yellow squash makes a good substitute for zucchini.
Q: How long can I refrigerate them?
A: They can be refrigerated for up to 2 days in an airtight container.
Q: Are these gluten-free?
A: In their traditional form, no. But you can substitute the breadcrumbs with gluten-free panko.
Nutritional Facts of Zucchini Crab Cakes
Each serving of these Zucchini Crab Cakes contain approximately 200 calories, 10g of fat, 15g of protein, and 18g of carbohydrates.
There you have it, folks! This Zucchini Crab Cakes Recipe is a surefire way to turn dinner into a celebration. They are just heavenly, crispy, and loaded with flavors that’ll have everyone at your table begging for more. Plus, the added nutrition from zucchini is a bonus. Don’t forget to serve them hot, preferably with a cool, tangy dipping sauce. Enjoy your cooking!
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