Zucchini Crab Cakes

Zucchini Crab Cakes are a delightful vegetarian twist on the classic seafood dish, combining fresh zucchini with savory seasonings to create a crispy and flavorful cake. Perfect for a light meal or appetizer, these cakes are sure to impress with their unique taste and texture.

Ingredients

• Zucchini - 250 grams, grated
• Breadcrumbs - 100 grams
• Egg - 1 large, beaten
• Cream cheese - 50 grams, softened
• Green onions - 2, finely chopped
• Garlic - 2 cloves, minced
• Old Bay seasoning - 1 teaspoon
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons for frying

Steps

1. In a large bowl, combine the grated zucchini with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
2. After 10 minutes, squeeze out excess moisture from the zucchini using a clean kitchen towel.
3. In the bowl with the zucchini, add the breadcrumbs, beaten egg, softened cream cheese, chopped green onions, minced garlic, Old Bay seasoning, lemon juice, salt, and black pepper. Mix until well combined.
4. Form the mixture into small patties, about 5 cm in diameter and 1 cm thick.
5. Heat the olive oil in a large skillet over medium heat. Once hot, add the zucchini cakes, cooking for about 4-5 minutes on each side, or until golden brown and crispy.
6. Remove from the skillet and drain on paper towels to remove excess oil. Serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 75 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Zucchini is low in calories and high in vitamins A and C, promoting skin health.
• Rich in fiber, zucchini aids in digestion and helps maintain a healthy weight.

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