Zucchini “Crab” Cakes



  • 4 cups grated zucchini                                                      

  • 1 tablespoon sea salt                                                       

  • 4 eggs, lightly beaten                                                       

  • 1 small onion finely chopped                                                     

  • 2 cups whole grain bread crumbs                                             

  • sea salt and pepper                                             

  • 1/4 teaspoon cayenne                                                    

  • 1/2 cup parmesan                                             

  • 4 tbsp butter                                                       

  • 4 tablespoon olive oil                                                 

Mix Zucchini with salt and let stand 1/2 hour. Rinse well with water and squeeze dry in a towel. Mix with eggs, onion, bread crumbs, cheese and seasonings. Form into cakes and saute a few at a time in butter and olive oil.    

Serve with a dollop of sour cream, with toast, or cocktail sauce.

About the Teacher

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Carrie Demers
Carrie Demers MD, has practiced integrative medicine for 22 years. After earning her medical degree and... Read more