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Zucchini Cakes (aka “No Crabby Cakes”)

  By Kris Giovanini  , ,

January 18, 2016

These delicious cakes may taste like crab, but are actually vegan and made with zucchini.

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3 cups tightly packed grated zucchini (about 4 or 5 depending on size)

½ tsp. salt

1 heaping cup fresh breadcrumbs

1 flax egg (1 T ground flax mixed with 3 T water)(or substitute other egg replacer)

2 green onions, chopped

1 red bell pepper, diced

2 teaspoons Old Bay seasoning

1 tsp. Dijon mustard

1 T vegan mayo

2 T oil for frying

1 tsp. Earth Balance or other vegan butter (optional)


Grate the zucchini coarsely and place in a colander.

Sprinkle the salt over the zucchini and let it sit for 30 minutes to drain.

After 30 minutes, remove remaining moisture in the zucchini by pressing it between sheets of paper towels (or use a kitchen towel or tofu press). The zucchini must be dry to make the cakes.

Meanwhile, make a flax egg by mixing the flax seed and water together in a small bowl.

Let the mixture sit for about 10 minutes.

Put your favorite bread (a few days old is best) in a food processor and pulse until fine.

Transfer the crumbs to a bowl and add the diced green onions, bell pepper, Old Bay, Dijon, and mayo.

Add the flax egg and drained zucchini and mix well with your hands.

Form the mixture into 6 to 8 patties and chill for at least an hour.

To cook, heat the oil and vegan margarine, if using, in a pan.

Cook the cakes on both sides until nicely brown.

To serve, mix the juice of 1 lemon with 2 tablespoons vegan mayo and chopped fresh dill or basil.

Top each cake with a squeeze of fresh lemon juice and some sauce.

The zucchini must be dry in order for your cakes to hold together. If the cakes are not holding together try adding a few crushed saltine crackers or additional breadcrumbs.

These zucchini cakes are superb served alongside roasted asparagus or corn on the cob.



  1. Mary Finelli says:

    Thanks very much, Kris, they look great!

    Lots more vegan seafood recipes and resources are at:


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