Zucchini Mock Crab Cakes

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Crispy, savory patties made with shredded zucchini and tofu, seasoned to mimic the flavor of classic crab cakes.
Zucchini Mock Crab Cakes recipe image
Zucchini Mock Crab Cakes recipe image
Print Recipe

Zucchini Mock Crab Cakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 269.8

Description

These Zucchini Mock Crab Cakes offer a delightful vegetarian alternative to traditional seafood dishes, delivering a satisfying crunch and savory depth without the fish. The base of soft tofu provides a creamy texture that binds the mixture, while finely shredded zucchini adds moisture and a subtle vegetal note. Seasoned with Old Bay or similar seafood spices, these cakes capture the essence of coastal cuisine. They are perfect for a light lunch, a healthy dinner option, or as a unique appetizer for gatherings. The combination of whole wheat breadcrumbs and eggless mayonnaise ensures they hold their shape beautifully while remaining tender inside. Serve them warm with a side of tartar sauce or remoulade for a complete meal that appeals to both seafood lovers and vegetarians alike.

Ingredients

Directions

  1. Drain the soft tofu and blend it with a hand mixer or in a food processor until completely smooth and creamy.
  2. Place the finely shredded zucchini in a large strainer or colander. Press firmly with the back of a spoon or use a clean kitchen towel to squeeze out as much excess liquid as possible.
  3. In a large mixing bowl, combine the blended tofu, eggless mayonnaise, crumbled whole wheat bread, baking powder, and seafood seasoning.
  4. Add the drained zucchini to the bowl. Mix thoroughly with a fork or spatula for several minutes until the mixture is well combined and cohesive.
  5. Divide the mixture evenly into 8 portions. Shape each portion into a flat, round patty, about 1/2-inch thick.
  6. Preheat a nonstick griddle or skillet over medium heat. Lightly oil the surface or spray with nonstick cooking spray.
  7. Place the patties on the hot griddle. Cook for 3-4 minutes per side, turning carefully, until golden brown and crispy on both sides.
  8. Transfer cooked cakes to a plate lined with paper towels to drain excess oil. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 269.8kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 791.0mg33%
Total Carbohydrate 49.7g17%
Dietary Fiber 2.8g12%
Sugars 5.1g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold as a sandwich filling or reheated in a skillet until warm.

Substitutions: If you do not have eggless mayonnaise, you can use regular mayonnaise or a dairy-free alternative. For the seafood seasoning, Old Bay is traditional, but a blend of paprika, celery salt, and cayenne pepper works well.

Tips: Squeezing out the moisture from the zucchini is crucial; if the mixture is too wet, the cakes will not hold together and may fall apart during cooking. If the mixture feels too sticky, add a few more breadcrumbs.

Variations: Add a splash of lemon juice or a teaspoon of Dijon mustard to the mixture for extra brightness and tang.

Keywords: zucchini, mock crab, vegetarian, tofu, cakes, seafood seasoning, plant-based, appetizer, main course, healthy, crispy, pan-fried, old bay, eggless, quick dinner
Recipe Card powered by WP Delicious