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TEST KITCHEN APPROVED

Zucchini Crab Cakes

Name: Zucchini Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 crab cakes
Ingredients: 1/2 cup shredded zucchini; 1 green onion, thinly sliced; 3 teaspoons olive oil, divided; 2 tablespoons beaten egg; 1/4 cup seasoned bread crumbs; 1-1/2 teaspoons Dijon mustard; 1/4 teaspoon minced fresh thyme; Dash cayenne pepper; 3/4 cup lump crabmeat, drained

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. + chilling Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Jacqueline Correa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.

TEST KITCHEN APPROVED

Zucchini Crab Cakes

3 Reviews Add your review

Yield:4 crab cakes

Prep:15 min

Cook:10 min

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Ingredients

1/2 cup shredded zucchini
1 green onion, thinly sliced
3 teaspoons olive oil, divided
2 tablespoons beaten egg
1/4 cup seasoned bread crumbs
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh thyme
Dash cayenne pepper
3/4 cup lump crabmeat, drained

Text Ingredients

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Directions

1
In a large skillet, saute zucchini and onion in 1 teaspoon oil until tender. In a small bowl, combine the egg, bread crumbs, mustard, thyme, cayenne and zucchini mixture. Fold in crab. Refrigerate for at least 30 minutes.

2
With floured hands, shape mixture into four 3/4-in.-thick patties. In the same skillet, cook crab cakes in remaining oil over medium heat for 3-4 minutes on each side or until golden brown.