Reviews (19)

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  I made this recipe the other night and it was very delicious. The only changes I made were in the addition of salt and in preparation. I did grate the zucchini as the recipe states, but then I lightly salted it and let it sit to release the moisture just as you would with eggplant, and then squeezed out the extra moisture as reviewer MissDiane41 suggested. As the recipe came out so perfectly with the addition of the 1/2 teaspoon of salt that I added I would not try it any other way. To adress some of the questions from the other reviewers...1- If the moisture is squeezed from the zucchini it should be the texture of any burger mixture, not like a batter at all. 2- There is no crab meat in the recipe, they are MOCK crabcakes ( the zucchini is an alternative to using crab). 3- Vegans do NOT eat eggs, but ovo-lacto vegetarians do. 4-The recipe, the way I did it made 7 average size "crab cakes". 5- HGinMN gave a great answer for what Old Bay seasoning is, and it can usually be found in the seafood dept. of the supermarket. This recipe is one I will make again. I served them with tarter sauce and lemon wedges and they were great!

  Flag as inappropriate thetrueempress  |  October 8, 2009
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  I made this recipe the other night and it was very delicious. The only changes I made were in the addition of salt and in preparation. I did grate the zucchini as the recipe states, but then I lightly salted it and let it sit to release the moisture just as you would with eggplant, and then squeezed out the extra moisture as reviewer MissDiane41 suggested. As the recipe came out so perfectly with the addition of the 1/2 teaspoon of salt that I added I would not try it any other way. To adress some of the questions from the other reviewers...1- If the moisture is squeezed from the zucchini it should be the texture of any burger mixture, not like a batter at all. 2- There is no crab meat in the recipe, they are MOCK crabcakes ( the zucchini is an alternative to using crab). 3- Vegans do NOT eat eggs, but ovo-lacto vegetarians do. 4-The recipe, the way I did it made 7 average size "crab cakes". 5- HGinMN gave a great answer for what Old Bay seasoning is, and it can usually be found in the seafood dept. of the supermarket. This recipe is one I will make again. I served them with tarter sauce and lemon wedges and they were great!

  Flag as inappropriate thetrueempress  |  October 8, 2009
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  HilarySilver cont'd...Gulf Coast and mid-Atlantic states. I hope you can find it...the flavor is so distinctive and so heavily associated with crab that I imagine without it this recipe would just taste like zucchini fritters. (There's more good info on the product history in Wikipedia.)

  Flag as inappropriate HGinMN  |  May 13, 2009
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  HilarySilver...Old Bay is a great all-purpose seasoning blend that's been around since the '40s. It was originally formulated for crab, but it's great on a lot of dishes...other seafood, eggs (especially deviled eggs), chicken, steamed veggies, tomato juice (or Bloody Mary's, if you prefer.) It's heavy on the celery seed and bay leaf. I'm from Florida, so I thought it was available everywhere in grocery stores where spices and salt are located, but I researched it and found it's mostly in the Gu

  Flag as inappropriate HGinMN  |  May 13, 2009
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  Not to show my ignorance but what is Old Bay Seasoning and where do you buy it?

  Flag as inappropriate HilarySilver  |  May 10, 2009
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  I have other recipes that I want to try but what kind of store do I find the "Old Bay" seasoning in? I live in Chicagoland and I havn't seen it in the stores I go to. I love crab cakes but can't afford to make or buy them very often.

  Flag as inappropriate NanaTurner  |  November 23, 2008
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  Note that the recipe says tastes like there is crab inside but has no crab.

  Flag as inappropriate texaskitten  |  October 18, 2008
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  Our family loves these. And my husband is from Maryland!!I do however double the amount of bread crumbs and they work so much better. I have made them and frozen them in vacuum packed packages both fried and raw. I do however, fast freeze them before I put them in the food saver bags. Thanks so much!

  Flag as inappropriate tootiefay  |  October 8, 2008
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  How many servings does this recipe make? I'm going to try the recipe with yellow squash since I have some in my fridge.

  Flag as inappropriate cappy  |  September 29, 2008
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  Very good!

  Flag as inappropriate Coloradocook  |  August 27, 2008
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  ummm... do vegans eat eggs?

  Flag as inappropriate brendaemily  |  July 28, 2008
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  This was better than most of the crab cakes I have had in my travels. Making them was a snap they came together perfect lyand fried to a nice golden brown

  Flag as inappropriate EODDWS  |  June 4, 2008
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  sounds yummy.....haven't tried them yet, but, by not having to buy expensive crabmeat it is also a good way to save money.

  Flag as inappropriate audrey42071  |  June 4, 2008
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  One can also drain the water from the zucchini before mixing with the rest of the ingredients to cut the excess water.

  Flag as inappropriate MissDiane41  |  March 14, 2008
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  Delicious! I brought some to work and everyone loved them -- and couldn't believe there was no crab! Gotta love that Old Bay Seasoning. We put it around the rim of the glass for Bloody Marys, too!

  Flag as inappropriate linwdtsf  |  February 10, 2008
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  This sounds delish, I will give them a try but I will steam the zucchini after I grate it and drain off any excess water. We go to a restaurant that serves these, I hope they turn out as good as the ones we get there.

  Flag as inappropriate vickibangs  |  January 16, 2008
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  I think it sounds rather tasty. If it's too runny, I'll add more breadcrumbs.

  Flag as inappropriate CASCHEF  |  January 15, 2008
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  So where's the crab meat?!

  Flag as inappropriate lindadoyal  |  January 9, 2008
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  After all the items were combined, it was too liquid to form into cakes. I treated it like pancake batter.

  Flag as inappropriate georgerh10  |  October 10, 2007