Zucchini Crab Less Crabcakes

Indulge in the savory goodness of Zucchini Crab-Less Crabcakes, a plant-based twist on a seafood classic that's bursting with flavor and texture. These golden-brown patties feature shredded zucchini as the star ingredient, expertly seasoned with Old Bay, Dijon mustard, garlic, and a hint of fresh lemon zest for a seafood-inspired flair. Chickpea flour and vegan mayonnaise bind the mixture together, while panko breadcrumbs add a satisfyingly crispy coating. Perfectly pan-fried in olive oil, these vegan crab cakes are a wholesome, dairy-free alternative that's ready in just 30 minutes. Serve them with tangy vegan tartar sauce or a squeeze of lemon for a satisfying appetizer or light entrée. This recipe is ideal for summer gatherings, Meatless Mondays, or anyone seeking a creative way to use up fresh zucchini!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 cup panko breadcrumbs (divided)
• 2 tablespoons chickpea flour
• 1 medium shallot, finely diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons Old Bay seasoning
• 1 teaspoon lemon zest
• 2 tablespoons vegan mayonnaise
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons olive oil (for frying)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Grate the zucchini using the large holes on a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This will help the crabcakes hold together.

Step 2

In a large mixing bowl, combine the drained zucchini, 3/4 cup of the panko breadcrumbs, chickpea flour, shallot, garlic, Dijon mustard, Old Bay seasoning, lemon zest, vegan mayonnaise, fresh parsley, salt, and black pepper. Mix until evenly combined.

Step 3

Divide the mixture into 8 equal portions and shape each portion into a patty, about 3 inches wide.

Step 4

Spread the remaining 1/4 cup of panko breadcrumbs on a plate. Press each patty gently into the breadcrumbs to coat both sides lightly.

Step 5

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the patties to the skillet in batches, being careful not to overcrowd the pan.

Step 6

Fry each patty for about 3-4 minutes per side, or until golden brown and crispy. Transfer cooked patties to a plate lined with paper towels to drain any excess oil.

Step 7

Serve the Zucchini Crab-Less Crabcakes warm with your favorite dipping sauce, such as vegan tartar sauce or a squeeze of fresh lemon juice.

Nutrition Facts

Serving size	668.8 grams (668.8g)

Amount per serving	% Daily Value*
Calories	1245

Total Fat 68.60g	88%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 3.30g
Cholesterol 7mg	2%
Sodium 6561mg	285%
Total Carbohydrate 139.50g	51%
Dietary Fiber 10.30g	37%
Total Sugars 37.20g
Protein 20.80g	42%

Vitamin D 0IU	0%
Calcium 148mg	11%
Iron 5mg	28%
Potassium 1249mg	27%

*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: 49.1%

Protein: 6.6%

Carbs: 44.3%