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Vegetarian Crab Cakes

recipe at a glance
Rating: 5/5
1 review

ready in: under 30 minutes
serves/makes:   8

recipe id: 16379
cook method: stovetop

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2 cups grated zucchini
2 large eggs, beaten
1 cup fine dry breadcrumbs
3 green onions, chopped
2 teaspoons Old Bay seasoning
1 teaspoon mayonnaise
vegetable oil
tartar sauce


Drain zucchini, pressing between layers of paper towels. Combine zucchini and next 5 ingredients in a bowl. Shape mixture into patties (mixture will be soft).

Pour oil to depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce.

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82 calories, 3 grams fat, 11 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
I wanted to see if this recipe was anything like the real crab cake, but without the fishy smell/taste. The recipe is unbelievable! It's quick, and simple. The zucchini have the same texture as the crab if not better. I highly recommend trying this recipe.

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