Zucchini “Crab” Cakes


Makes 6 cakes

2 ½ cups grated zucchini (about 2 medium zucchini)

1 egg, beaten

2 tablespoons mayonnaise (make your own paleo mayo with this recipe)

2 tablespoons chopped fresh parsley

1 ½ teaspoons mustard (preferably Dijon mustard)

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay Seasoning (make your own Old Bay Seasoning with this recipe)

1 teaspoon salt

1 cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs)


In a large bowl combine grated zucchini, egg, mayonnaise, parsley, mustard, Worcestershire sauce, seasoning, and salt.

Add breadcrumbs ¼ cup at a time and mix until it reaches a firm consistency and will hold up as cakes. Cover and refrigerate for at least 30 minutes to firm up.

Scoop about ¼ cup of mixture and with dampened hands shape into 6 cakes.

Preheat a large nonstick pan to medium-high and coat with vegetable oil. When hot, place cakes in pan and cook until golden-brown, about 4 to 5 minutes per side.

Alternatively you can bake the cakes in the oven. Place cakes on a greased baking sheet. Preheat broiler and broil for 6 minutes, remove from the oven, carefully flip the cakes, and broil on the other side for further 6 minutes, until golden-brown.

Serve immediately with a squeeze of fresh lemon juice.