Comments on: Those Curious Zucchini Faux-Crab Cakes

By: Fran K.

Fran K. — Sat, 02 Apr 2011 16:21:42 +0000

This recipe was originally published in Pittsburgh Post Gazette and on a PBS/WQED, Pittsburgh, PA
chanel years ago.

By: amanda

amanda — Thu, 17 Sep 2009 17:03:14 +0000

I finally got around to making these…with squash as Madeleine recommended and they were delish! Maybe the even better discovery was using the left over remoulade on a BLT!

By: Heather

Heather — Sat, 22 Aug 2009 16:27:06 +0000

These ARE amazing! Our Italian friends loved them…

By: Michelle DC

Michelle DC — Thu, 20 Aug 2009 00:18:41 +0000

Oh, this makes me jealous of all the gardners I know as they are currently overrun with zucchini and could make this for breakfast, lunch and dinner – have forwarded to several, though not local, so won’t be able to share :(.

By: benfrank

benfrank — Mon, 17 Aug 2009 16:24:40 +0000

I made a variation on these yesterday. so so good: Patty Pan Cakes (Faux Crab Cakes) & Arugula Salad with Lemon Yogurt Dressing.

By: Patty Pan Cakes (Faux Crab Cakes) & Arugula Salad with Lemon Yogurt Dressing | I Ate That!

Mon, 17 Aug 2009 16:22:55 +0000

[...] I may as well modify the rest of the recipe too (especially after seeing Nancy Vienneau post about something similar). The result was amazing and paired perfectly with the spiciness of arugula and the hearty [...]

By: Wendy

Wendy — Wed, 12 Aug 2009 00:38:48 +0000

Made these tonight and they were just delicious. Jim said they were MUCH better than crab cakes.Browned them in a combo of canola oil ,olive oil, and Smart Balance then served them on a bed of rice– very healthy and wonderful.

By: Madeleine

Madeleine — Tue, 11 Aug 2009 21:24:48 +0000

I made these cakes for a second time this weekend and am feeling the love. Would a third time in as many weeks be too much?

By: veg head

veg head — Tue, 11 Aug 2009 20:27:23 +0000

Just had to let you know that I made these last night with stunning results—-so tasty. And, like you say, crabby. Weighing the staggering expense of crab vs. the abundant and inexpensive zukes, it’s an easy choice. Thanks!! A Zillion!

By: Teresa Blackburn Food Styling

Teresa Blackburn Food Styling — Sun, 09 Aug 2009 23:40:52 +0000

This sounds absolutely amazing! I am going to try it with some of my zucchinis. Wonder why this hasn’t caught on…after seeing Food, Inc, which refreshed my memory as to why meat, et al, makes less and less of a presence at my table, this seems to be the perfect non-seafood, seafood recipe. This might be great as a burger. Good going. T