Go Back Email Link

Zucchini “Crabby” Patties

Print Recipe

Ingredients
  

  • 3 cups shredded zucchini
  • ½ teaspoon salt
  • ½ cup Panko breadcrumbs plus more if needed
  • ¼ cup finely diced red bell pepper
  • 3 green onions finely sliced
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons ground flaxseed + 5 tablespoons water
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 –1½ teaspoons Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon nori flakes or finely crumbled nori optional

Instructions
 

  • Combine the ground flaxseed and water and let sit for 5–10 minutes.
  • Shred the zucchini, toss with ½ teaspoon salt and let it sit in a colander for 10–15 minutes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. This step helps keep the patties from becoming soggy.
  • In a large bowl, combine the drained zucchini, Panko, red bell pepper, green onions, parsley and seasonings. Stir in the flax mixture, Dijon mustard and lemon juice. Let the mixture sit for about 5 minutes.
  • Scoop about ⅓ cup of mixture for each patty and gently press into thick rounds. If the mixture feels too wet, add 1–2 tablespoons more Panko.
  • Arrange on a parchment-lined baking sheet and bake at 425°F for 20–25 minutes, flipping once, until browned and firm.
  • Air fryer option: Air-fry at 375°F for 12–15 minutes, carefully flipping halfway through.

Notes

This recipe makes about 8 medium-sized patties or 12–14 smaller appetizer-sized patties.