Zucchini Crab Cakes from Wynn

Get ready to elevate your appetizer game with these irresistible Zucchini Crab Cakes from Wynn! This recipe combines the fresh, delicate sweetness of lump crab meat with the subtle earthiness of shredded zucchini for a lighter, veggie-packed twist on the classic crab cake. Infused with bold flavors from Old Bay seasoning, garlic powder, and Dijon mustard, these patties are perfectly crispy on the outside and tender on the inside, thanks to a quick pan-fry in golden vegetable oil. Topped off with a squeeze of fresh lemon juice, these crab cakes are a delightful blend of savory and zesty. Quick to prepare in just over 30 minutes and ideal for gatherings or weeknight dinners, they’re best served with a side of tartar sauce or your favorite aioli. Perfect for seafood enthusiasts, zucchini lovers, and anyone seeking to impress at the table, this recipe is a must-try!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized (about 2 cups shredded) Zucchini
• 1 cup Lump crab meat
• 1 Egg
• 0.5 cup Panko breadcrumbs
• 2 tablespoons Mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Old Bay seasoning
• 0.5 teaspoon Garlic powder
• 2 tablespoons (chopped) Fresh parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons (for frying) Vegetable oil
• 4 (for serving) Lemon wedges

Directions

Step 1

Wash and trim the zucchini. Shred them using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.

Step 2

In a large mixing bowl, combine the shredded zucchini, lump crab meat, egg, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, salt, and black pepper. Mix gently until all ingredients are evenly combined.

Step 3

Form the mixture into 8 small patties, about 2 to 2.5 inches in diameter. Place the patties on a plate or baking sheet and refrigerate for 15–20 minutes to firm up.

Step 4

Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, add the zucchini crab cakes in batches, being careful not to overcrowd the pan.

Step 5

Cook each side for 3–4 minutes, or until golden brown and crispy. Use a spatula to flip them carefully to avoid breaking.

Step 6

Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

Step 7

Serve warm with lemon wedges on the side. Optionally, pair them with tartar sauce or a homemade aioli for extra flavor.

Nutrition Facts

Serving size	1025.8 grams (1025.8g)

Amount per serving	% Daily Value*
Calories	1071

Total Fat 62.50g	80%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 19.00g
Cholesterol 351mg	117%
Sodium 8544mg	371%
Total Carbohydrate 74.80g	27%
Dietary Fiber 6.80g	24%
Total Sugars 44.30g
Protein 57.70g	115%

Vitamin D 48IU	240%
Calcium 311mg	24%
Iron 7mg	37%
Potassium 2307mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 21.1%

Carbs: 27.4%