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Zucchini "Crab" Cakes

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Zucchini crab cakes on a white plate with a side of micro greens and lemon
A bite taken from a zucchini crab cake

Yield: 5 cakes | Prep time: 15 minutes |

Cook time: 20 minutes | Total time: 45 minutes


Have you recently watched Seaspiracy and want to cut down or cut out seafood from your diet? These vegan zucchini "crab" cakes will help! The texture is awesome and they're filled with all-natural ingredients. The Old Bay seasoning is what gives them their flavor. They are so good you don't need to top them with anything, but you can always add a side of vegan tarter or cocktail sauce if desired. Pair them with a side of micro-grees, potatoes, rice, or grilled veggies!


  • 2 1/2 cups of zucchini, shredded

  • 1/3 cup white onion, diced

  • 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)

  • 1 tsp dijon mustard

  • 1 tsp fresh lemon juice

  • 3/4 cup breadcrumbs

  • 1 1/2 tsp Old Bay seasoning

  • 1 tsp garlic powder

  • 3 tbsp all-purpose flour + more for dredging

  • 1/4 cup vegetable oil for frying


  • Start by making the flax egg. Combine the ground flaxseed and water in a small bowl, mix, and let it sit for 5 minutes to thicken.

  • Pour 1-2 cups of flour in a shallow dish and set aside. You'll need this later for dredging.

  • Grate the zucchini and place it in a colander. Press the zucchini to squeeze out as much liquid as possible (you can also use a kitchen towel, cheese cloth, or paper towels).

  • Place the grated and pressed zucchini in a large mixing bowl.

  • Add the diced onion, dijon mustard, lemon juice, and flax egg. Mix well to combine.

  • Add the breadcrumbs, Old Bay, garlic powder, and 3 tbsp of flour. Mix well until everything in incorporated.

  • Heat a frying pan over medium-heat and add the oil to the pan.

  • Form the zucchini mixture into 5 patties, then gently coat them in flour.

  • Place the patties in the frying pan and cook 5 minutes on each side, or until they are browned.

  • Remove the cooked patties from the pan and place them on a drying rack. Let them cool and set for 5 minutes before serving.

  • Serve with a lemon wedge and your choice of side!


Tips and Tricks:

  • Store in an airtight container in the fridge for up to 7 days. Reheat in the microwave or in a frying pan on the stove.

  • These patties freeze really well. Let them cool on the drying rack to room-temperature, then freeze them individually. Reheat the frozen patties in a frying pan on the stove, or in a 350° F oven for 10-15 minutes or until they are warmed through (do not thaw before reheating).

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1 cake (yeilds 5 cakes)

  • Calories: 209

  • Total Fat: 12g

  • Carbs: 21g

  • Protein: 4g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.


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