• Becky Berberich

Crabby Zucchini Cakes

Welcome to summer! Hot days lounging by the pool reading with my friends, grilling out on the deck, aaaaand rain. Lots of rain. With 74 degree temperatures. So swimming is a no, but eating? Always a yes. I made white bean bruschetta and some guac to snack on while me and my friends watched the days world cup. I'm what I would call a 'supporter' for sports fans. I'm happy to cook you food and cheer along but I honestly don't care. Sorry not sorry.

After that and a bit of light shopping we came back and decided it was time to grill. Except that we didn't give ourselves enough time so I took what my friend Sharon brought, two zucchinis and two portobella mushroom caps, and made something that turned out quite well! A new version of a 'crabby' patty.

I have made 'crab' cakes before with artichoke, heart of palm, jackfruit, and other stuff. I loved the mushroom in these! It was so unique and added an additional texture and flavor that was so complimentary to the other flavors.

The biggest thing you're going to need to keep in mind is getting moisture out as best you can. The zucchini's moisture level will automatically make these a bit fluffier and the more water you leave in the more cakey and less dense they will be.


- 2 medium zucchinis

- 2 portobello mushroom caps

- 2/3 cups panko bread crumbs

- 5 Tbs vegan mayo

- 1 tsp spicy brown mustard

- 1 tsp vegan Worcestershire sauce

- 1 tsp powdered mustard

- 2 tsp old bay

- 1 tsp paprika

- 1 sprinkling kelp seasoning


Step 1: Chop portobello caps into small roughly chopped pieces. The differing sizes give a good texture. Start sautéing in a pan on medium heat. Stop when most moisture has come out and the mushrooms are nice and browned.

Step 2: Using a box grater, grate zucchinis. After grated, press as much moisture out as you can! The more the better.

Step 3: Combine zucchini and mushrooms into large mixing bowl.

Step 4: Add remainder of ingredients and mix well. Allow to sit for a while. Even a long time in the fridge if you have it. The longer you let the mixture sit the more the bread crumbs can absorb. Like good friends they stick together pretty well.

Step 5: You can either pan cook these or bake them (400 degrees for about 20 min pre side). I had better results when I made them a little thinner and pan cooked them. I fried them for my friends (and picked at the bits that fell off) and then I pan cooked them for myself because y'all know I don't do oil often. I did about 3 minutes per side on medium heat and rotated about 4 times. Just keep going until they're the level of brown you want. They will be a bit on the fluffy side but that doesn't mean they're not delicious.

I actually like this picture the best. Probably because it was the closes picture to right before I got to eat it for breakfast lol. I had this one in a potato roll and the other on some of my bruschetta bread from yesterday because I wanted some crunch in my life. Both were excellent.

Nutritional information: Servings 8; Serving size about 1/2 cup of mixture. Calories 93, Fiber 1.2 g, Fat 6.8 g, Protein 1.8 g, Carbohydrates 6.7 g

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