Foodie Fiasco

Happiness, decadence, and loose pants

Related Posts

Recipe Makeover: Zu”crabby” Cakes (Low Fat, Vegan, Gluten Free)

Filed Under: 50-100, Appetizers and Sides, Eggs/Egg Whites/Egg Replacer, Gluten Free, No Bake, Recipe Makeover, Recipes, Sugar Free, Vegan, Whole Wheat Flour

By 33 Comments Jump to Recipe

You mock me, crab cakes.

You sit there in your mayo-y laden goodness, tempting me to eat you. And you know I want to, too.

It calls to me.

“Who cares of you are a healthy little vegetarian? You are defenseless against my crabby powers of deliciousness.”

I clearly need help. I know what you’re thinking. Crab cakes?

Talk?

You don’t need to think I’m sane to enjoy my “healthy little vegetarian” friendly crab cakes.

So next time you are that party with the cute little silver platters, and you hear those crab cakes calling to you, feel free to snicker to yourself, because you just ate some  way better zucchini crab cakes at home.

That is, if you actually can hear crab cakes calling to you.

You don’t? It’s only me?

Oh. Okay.

Nutrition Face Off:

Paul Deen’s Crab Cakes

(From on this source)

Serving size: 1 patty

Calories: 241

Fat: 14g.

vs.

My Zu”crabby” Cakes

Serving Size: 1 patty

Calories: ~54

Fat: <1

Recipe Makeover: Zu”crabby” Cakes (Low Fat, Vegan, Gluten Free)

As hard to believe as this may seem, these really do taste like crab cakes. Don’t believe me? Make them and see. 

Adapted from Allrecipes

 

Makes about 8 patties

Ingredients

2.5c. grated zucchini

2 flax eggs (2T flaxseed meal+ 6T water mixed and let to set for a few minutes)

1c. breadcrumbs (I used panko. Use gluten-free breadcrumbs to make gluten-free)

2t onion powder

1t seafood or Old Bay seasoning

1/4c. flour

salt and pepper

Directions

Combine zucchini, flax eggs, breadcrumbs, onion powder, seasoning, and salt and pepper to taste in a large bowl. In a shallow bowl, add flour a bit more salt and pepper.

Heat an oiled or nonstick sprayed skillet over medium-high heat. One buy one, form zucchini mixture into patties, dredge in flour mixture, and put into pan. Cook the patties for a few minutes on each side, or until golden and crispy.

Top or dip however you want, and bask in the glory that are these vegetarian crab cakes.

Joy at last.

Enjoy!

-Kelly M.

 

Related Posts

Comments

  1. Mmmm this looks delicious!! Kind of reminds me of a korean side dish, but without the seasoning. hahaha! I think that anything compared to Mrs. Paula's food is way healthier ;) But this is a great recipe and I'm hungry~ Have a beautiful Monday!
    Reply

  2. oh yes, there are foods that call out, no doubt about it. talking crab cakes?? why not?! i have never had real crab cakes, if you can believe it. these look really yummy. i would dip mine! yogurt dressing, maybe??!
    Reply

  5. I don't like real crab cakes or any kind of seafood whatsoever, but these zucchini ones look amazing! I'm definitly going to bookmark these!
    Reply

  7. I was just looking at the picture and thinking "they look good - but I'm not sure I like crab meat"- these sound much better to me! I've just made something similar with potato and vegetables in cakes but I think yours look better; the crispy outsides look perfect :-)
    Reply

    • Wow, thank you! I'm sure your potato vegetable cakes were delish. ;) You know, I'm not really a crab meat person, either. I probably just liked the original crab cakes because they were fried. ;)
      Reply

  9. This looks absolutely delicious! They really do look like crab cakes and I'm sure they taste like them too. What a great alternative, gluten free AND fat free AND vegan! Wow! Thanks for sharing =]
    Reply

  12. These sound so good!! I love the idea of crab cakes (old bay addict right here!) but I'm not a fan of crab and all the heavy stuff in them. Making them with zucchini is such a good idea!
    Reply

  16. These taste amazing, eating them right now... only question I have is the consistency... they are perfectly crunchy on the outside but a tad soggy on the inside. When I was forming the patties I thought they were a little more wet than they should be but went ahead anyway, any suggestions? I am wondering if I should have patted the zucchini dry or used a little less flax egg? Anyone else run into this issue or have any thoughts? Maybe adding a little more panko? Thanks and I love this recipe, will definitely be making this again! YummmmmO!
    Reply

    • Hi Ashley! I think patting the zucchini dry and making the patties a bit thinner should fix that right up. Some extra breadcrumbs could help too! :)
      Reply

  18. just made these. Who would have thought they would actually taste just like crab cakes. They are so great!
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy