Matthew Mead / The Associated Press

Zucchini crab cakes are served with lime aioli, which gives the crab some zip.

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  • Crab cakes with lime aioli

    Prep time: 45 minutes, including chill time

    Cook time: 28 minutes (for three batches)

    Makes 10


    medium potato

    medium zucchini

    16  ounces lump crab meat, drained

    1/2  cup breadcrumbs

    whole egg, lightly beaten, plus 2 egg yolks

    Kosher salt and ground black pepper

    2  cloves garlic, finely minced

    tablespoon Dijon mustard

    Zest and juice of 1 lime

    tablespoon white wine vinegar or white balsamic vinegar

    1/2  cup extra-virgin olive oil

    All-purpose flour, for dredging

    tablespoons vegetable oil


    Poke the potato all over with a fork. Microwave on high until completely tender, 6 to 10 minutes depending on your microwave. Allow the potato to cool until easily handled, then peel and mash.

    While the potato cooks and cools, shred the zucchini on the largest holes of a box grater. Place shreds in a clean kitchen towel and squeeze over the sink to remove any excess liquid.

    In a large bowl, combine the zucchini, crab, breadcrumbs, whole egg, and cooled mashed potato along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently just until combined. Using 1/2 cup of the mixture at a time, form 10 patties, putting them on a plate. Refrigerate for 30 minutes.

    Meanwhile, in small bowl, whisk together the garlic, 2 egg yolks, mustard, lime juice and zest, and vinegar. In a slow stream, drizzle in the olive oil while whisking continuously. Season with salt and pepper.

    After the cakes have chilled, dredge them thoroughly in flour.

    In a large skillet over medium-high, heat the oil. Add the cakes, working in batches if necessary, and cook for 3 minutes per side, or until golden brown and cooked through. Serve with the aioli.

    Per serving: 230 calories; 16 g fat (2.5 g sat.; 0 g trans fats); 90 mg chol.; 9 g carb.; 1 g fiber; 1 g sugar; 12 g protein; 350 mg sodium.

Recipes: Spring ingredients for a classic crab cake

Published: Wednesday, Mar. 19, 2014 - 12:00 am

To help get us in the mood for spring, we’ve given a seasonal makeover to the classic crab cake.

We started by adding the fresh flavor of shredded zucchini. It melts into the bolder flavors of the other ingredients, yet still keeps the crab cakes tasting light. For a binder, we skipped the usual bread and instead used mashed potato, which gives the finished crab cakes a light and fresh texture. For a topping, we created a simple lime aioli, which lends a vibrant tang.

This recipe comes together quickly, but also is do-ahead easy. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.

Read more articles by Alison Ladman

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