This post may contain affiliate links. See my disclosure policy for more info.
Zucchini mock ‘crab cakes’ are a favorite at my house, especially during the summer when my garden is producing zucchini like crazy. These mock ‘crab cakes’ are made from shredded zucchini, bread crumbs, light Miracle Whip, spicy brown mustard and Old Bay seasoning. It is the Old Bay seasoning that gives these zucchini cakes that Maryland crab flavor.
Many use egg as the binder but I find the Miracle Whip and spicy brown mustard is sufficient to hold the cakes together. While most grate the zucchini for their mock ‘crab cakes’, I prefer the texture of shredded zucchini.
These zucchini ‘crab cakes’ are great for dinner as a main course with a side salad, coleslaw, or pasta or potato salad. They also make a great side dish with grilled chicken, pork or steak. For lunch, you can pop them in a roll with some lettuce, slices of tomato and a dollop of tartar sauce. They are versatile, tasty and a great way to add veggies to a meal.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Zucchini
- Homemade breadcrumbs
- Old Bay seasoning
- Light Miracle Whip
- Guldens brown spicy mustard
- Salt
- Pepper
- Olive oil spray
Making the Mock ‘Crab Cakes’
- Cut the zucchini in half lengthwise and remove the seeds and pulp. Then cut the zucchini halves into chunks that will fit into the feed tube of the food processor.
- Use a food processor to shred the zucchini. Place the shredded zucchini in a clean dish towel.
- Wrap the towel around the zucchini and wring the towel to remove the moisture from the zucchini.
- Placed the required amount of zucchini into a mixing bowl. Add the homemade breadcrumbs and Old Bay seasoning.
- Use a fork to toss the zucchini, breadcrumbs and seasoning together. Then add the light Miracle Whip and spicy brown mustard.
- Mix until the Miracle Whip and mustard are well incorporated into the zucchini mixture.
- Line the air fryer tray with aluminum foil. Spritiz the foil with olive oil spray. Use a paper towel to evenly smear the olive oil spray over the surface of the foil.
- Form the zucchini mixture into cakes or patties and place on the air fryer tray. Spritiz the top of the cakes with olive oil spray.
- Cook the zucchini cakes in the air fryer. When they are done of the top side. Flip over and return to the air fryer to cook the other side. Specific temperatures, times and rack location are in the recipe card.
- Note, I have also broiled these mock ‘crab cakes’ and sautéed them in olive oil. Adjust the points to accommodate the cooking method.
- Serve and enjoy.
Serving Ideas
- Zucchini mock ‘crab cakes’ pair well with a side salad and dinner roll, pasta dish, roasted veggies, coleslaw or potato salad.
- A entrée size green salad topped with warm zucchini ‘crab cakes’ is a satisfying dinner.
- For lunch, you can serve zucchini mock ‘crab cakes’ on a low carb roll with lettuce, tomato, onion and tartar sauce long with some fresh fruit.
- Serve mini mock ‘crab cakes’ on a platter with tartar or cocktail sauce for an appetizer. You can also make mini mock ‘crab cakes’ sliders and serve them as an appetizer.
WW 1 pt per zucchini ‘crab cakes’; 3 pts per 2 cakes
Servings: 4 servings
Calories: 70.3kcal
Equipment
- mixing bowl
- measuring spoons and cups
- Cutting board
- Chef knife
- food processor
- air fryer
- spatula
Ingredients
- 4 c packed shredded zucchini (large zucchini)
- ½ c homemade breadcrumbs or panko
- 1 t Old Bay seasoning
- 2 tbsp light Miracle Whip
- 2 tbsp Gulden's spicy brown mustard
- salt & pepper to taste
- olive oil spray
Instructions
- Line the rack from the air fryer with aluminum foil. Spray it with olive oil spray. Use a paper towel to smear the olive oil over the aluminum foil. Set aside.
- Cut the zucchini in half lengthwise and remove the seeds and pulp. Then cut the zucchini halves into chunks that will fit into the feed tube of the food processor.
- Use a food processor to shred the zucchini chunks. If you don't have a food processor, you can use a box grater.
- You want to remove as much moisture from the zucchini as possible. Place the shredded zucchini on a clean kitchen towel. Roll the towel around the zucchini. Hold the towel on both sides of the zucchini and wring out as much moisture as you can.
- Measure out 4 c of packed zucchini into a mixing bowl. Add the breadcrumbs and Old Bay seasoning to the shredded zucchini. Use a fork to toss the zucchini, breadcrumbs and seasoning together until they are well combined.
- Add the light Miracle Whip and brown spicy mustard to the shredded zucchini mixture. Use a fork to evenly incorporate these two condiments into the shredded zucchini mixture. Taste the mixture and add salt and pepper if you think it is needed. I find that Old Bay seasoning provides enough salt and kick to the mixture and usually do not add any salt or pepper.
- Divide the zucchini mixture into 4 portions. Shape each portion into a cake and place on the air fryer rack. I like nice size mock 'crab cakes' so usually make four but you can make them smaller and aim for 6-8. If you plan on using them as an appetizer, then make them a mini size.
- Spritz the top of the mock cakes with olive oil spray. Place on the middle rack of the air fryer and cook for 8 min at 400℉. Then transfer the tray to the top rack and cook them for another 5 min so they brown. Remove the tray from the air fryer when they are done. Flip the mock cakes over and repeat the cooking steps for the other side. (See the notes for other cooking methods.)
- Remove the zucchini mock 'crab cakes' from the air fryer when done. Serve and enjoy. They are good served with tartar sauce.
Notes
I have broiled these zucchini mock 'crab cakes' on high until both sides were browned.
I have also sautéed them in 1 tbsp. of olive oil and counted the pts for the oil.
Both methods gave good results that were equivalent to the ones cooked in the air fryer.
The nutritional info for the mock cakes made with homemade low carb breadcrumbs are at the very bottom of the recipe card.
The nutritional data for the mock cakes made with panko are below.
cal 68.8 kcal | fat 1.4 g | sat. fat 0 g | carb. 9.9 g | fiber 1.2 g | tot. sugar 3.3 g | protein 2.2 g | sodium 420 mg
Nutrition
Serving: 1cake | Calories: 70.3kcal | Carbohydrates: 15.6g | Protein: 3g | Fat: 1.2g | Sodium: 423mg | Fiber: 7.2g | Sugar: 3.4g
Tried this recipe?Let us know how it was!
