Zucchini Crabby Cakes

Despite my oldest son’s claim that he “doesn’t do seafood” (even though he’s never really had seafood), the whole family, including the kids, love these veggie versions of crab cakes. They’re fairly simple to make, healthy, and delicious!

Enjoy these as a main dish or even a side, in a sandwich or just by themselves. I like to dress these up with a dollop of my vegan mayo, while my wife prefers cocktail sauce. The kids go with ketchup, because well, kids love ketchup. There really needs to be a study done on why kids have such a fondness for ketchup…

Anyway… I’ve recently found that after these crabby cakes come out of the oven, they’re even better with a quick sear from the grill (you’ll want to use foil or a grill mat though). Enjoy!

WFPB crab cakes

Zucchini Crabby Cakes

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Total Time: 45 minutes
Servings: 4

What you’ll need

  • 2 medium zucchini, grated
  • ½ cup onion, diced
  • 1 cup frozen corn
  • ¼ cup fresh parsley, chopped
  • 1 tbsp vegetable broth
  • 14 oz firm tofu, drained
  • ¼ cup Oil-Free Vegan Mayonnaise
  • 1 tbsp Old Bay seasoning
  • 1 tsp sea salt
  • 2 cups whole wheat panko bread crumbs
  • ½ tsp paprika

How you’ll do it

  • Preheat oven to 350°.
  • In a large sauté pan, cook zucchini, onion, corn, and parsley, adding vegetable broth to prevent sticking. Sauté until onion is translucent and set aside.
  • In a large bowl, crumble tofu into very small bits. Add mayo, Old Bay, and salt. Stir together well.
  • Add vegetable mixture to bowl, along with bread crumbs. Mix well, until evenly distributed. Don’t be afraid to get your hands in there!
  • Prepare a baking sheet with parchment or a silicone baking mat.
  • Shape the mixture into 1/2″ thick patties and place on baking sheet. Sprinkle with some paprika and bake for 25-30 minutes.
  • Crabby cakes will be done when they begin to get golden and are firm when pressed in the middle.
  • If you want to get fancy, give them a final sear on the grill or in a nonstick pan.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

Tell Kev what you think!

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