Zucchini Stuffed Crab Cakes Recipe

Name: Zucchini Stuffed Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cooking oil; 1 cup zucchini, coarsely shredded; 1/4 cup green onion, thinly sliced; 1 egg, lightly beaten; 1/3 cup seasoned fine dry breadcrumbs; 1 tablespoon Dijon-style mustard; 1 teaspoon snipped fresh lemon thyme or thyme; 1/8 to 1/4 teaspoon cayenne pepper; 6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup); cooking oil; 8 (1/4-inch thick) slices, red and/or yellow tomatoes; green onion, thinly sliced (optional); 1/2 cup dairy sour cream; 3 tablespoons yellow tomato, finely chopped; 1 -2 tablespoons lemon juice or lime juice; 1/8 teaspoon seasoned salt

Servings: persons

2 teaspoons cooking oil
1 cup zucchini, coarsely shredded
1/4 cup green onion, thinly sliced
1 egg, lightly beaten
1/3 cup seasoned fine dry breadcrumbs
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh lemon thyme or thyme
1/8 to 1/4 teaspoon cayenne pepper
6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup)
cooking oil
8 (1/4-inch thick) slices, red and/or yellow tomatoes
green onion, thinly sliced (optional)
1/2 cup dairy sour cream
3 tablespoons yellow tomato, finely chopped
1 -2 tablespoons lemon juice or lime juice
1/8 teaspoon seasoned salt

1
In a medium skillet heat the 2 teaspoons oil over medium-high heat.
2
Cook zucchini and the 1/4 cup green onion in hot oil for 3 to 5 minutes or just until vegetables are tender and liquid evaporates.
3
Cool slightly.
4
In a medium bowl combine egg, breadcrumbs, mustard, thyme, and cayenne pepper.
5
Add zucchini mixture and crabmeat; mix well.
6
Using moistened hands, shape crab mixture into eight 1/2-inch-thick patties.
7
Lightly brush a grill pan with additional oil; heat over medium heat.
8
Cook crab cakes for about 6 minutes or until golden brown and heated through, turning once.
9
If cakes brown too quickly, reduce heat to medium low.
10
To serve, arrange crab cakes on top of tomato slices.
11
Top with TomatoSour Cream Sauce and, if desired, sprinkle with additional green onion.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons cooking oil, 1 cup zucchini, coarsely shredded, 1/4 cup green onion, thinly sliced, 1 egg, lightly beaten, and more.

Yes, Zucchini Stuffed Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Stuffed Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions