Zucchini Crab Cake Recipe
With summer just around the corner, it’s time to start thinking about new and creative recipes that you can make to beat the heat. If you’re looking for a delicious and nutritious dish that you can whip up in no time, then look no further than this delightful Zucchini Crab Cake recipe. This mouth-watering meal is incredibly easy to prepare, and it’s packed full of flavor. Plus, it’s a great way to incorporate some extra vegetables into your summer diet. Read on to find out more about this scrumptious dish!
Ingredients
For this recipe, you’ll need the following ingredients:
- 2 cups of grated zucchini
- 2 cups of crab meat
- 2 eggs
- 1/2 cup of Italian seasoned breadcrumbs
- 1/4 cup of mayonnaise
- 2 cloves of garlic, minced
- 2 tablespoons of freshly chopped parsley
- 2 tablespoons of freshly chopped chives
- 2 tablespoons of freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
Before you begin, it’s important to note that this recipe yields approximately 8-10 crab cakes.
Start by grating the zucchini into a large bowl. Add the crab meat, eggs, breadcrumbs, mayonnaise, garlic, parsley, chives, and lemon juice. Season the mixture with salt and pepper, then use your hands to mix everything together until it’s evenly combined.
Form the mixture into small patties, and place them on a greased baking sheet. Bake them in a preheated oven at 375°F for 20-25 minutes, or until they’re golden brown.
Once they’re finished baking, transfer the crab cakes to a serving plate. Serve them warm with your favorite dipping sauce, and enjoy!
Nutrition
One crab cake contains approximately 150 calories, 8 grams of fat, 8 grams of protein, and 7 grams of carbohydrates. This recipe is also a great source of vitamins and minerals, such as vitamin A, vitamin C, iron, and calcium.
When it comes to nutrition, these zucchini crab cakes are a great way to get some extra vegetables into your diet. Not only are they packed full of flavor, but they’re also incredibly nutritious.
Tips & Tricks
If you’d like to add a bit of extra flavor to this dish, try adding some freshly chopped herbs such as dill, basil, or tarragon. You can also experiment with different types of breadcrumbs, such as Italian or Panko.
To ensure that your crab cakes are cooked through and evenly browned, be sure to flip them halfway through the cooking time. You can also brush them with a bit of olive oil before baking to give them an extra crunchy texture.
Serving Suggestions
These delicious zucchini crab cakes make a great appetizer, side dish, or main course. Serve them with a simple salad or a side of roasted vegetables for a light and healthy meal. They’re also the perfect addition to a summer picnic or barbecue.
If you’re looking for a more substantial meal, try serving the crab cakes with some mashed potatoes or rice. For a delicious and hearty dinner, pair them with some steamed greens or a grilled vegetable salad.
Storage & Preparation
These zucchini crab cakes can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes, or until they’re heated through.
For an extra special treat, try adding some freshly grated Parmesan cheese to the crab cakes before baking. This will give them a delicious cheesy flavor that your whole family will love.
Conclusion
This zucchini crab cake recipe is an easy and delicious way to incorporate some extra vegetables into your summer diet. Not only are these crab cakes packed full of flavor, but they’re also full of nutrition. Serve them as an appetizer or as a main course, and enjoy!
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