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These Crab Zucchini Stuffing Cakes with Lemon Basil Aioli are a fun take on the classic crab cake appetizer, and they're loaded with vegetables!
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Crab Zucchini Stuffing Cakes with Lemon-Basil Aioli

The best zucchini stuffing recipe is made over and turned into crab cakes with a tangy aioli for a festive appetizer or light main dish that is sure to impress your guests at your next get-together.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 12 people
Calories: 253kcal

Ingredients

For the stuffing cakes:

  • 3 tablespoons butter
  • 8 ounces lump crab meat, drained
  • 2 cups breadcrumbs of your choice Any type of bread will do; we usually use whole grain but have also used white bread and even Hawaiian sweet bread.
  • 3 medium zucchini, shredded
  • 1/2 cup chopped fresh basil
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-6 tablespoons avocado oil

For the aioli:

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon zest
  • Juice of 1/2 a lemon
  • 1 tablespoon fresh basil, chopped

Instructions

  • In a large sauté pan over medium-high heat, add butter. Let melt until butter has taken on a golden-brown hue and become fragrant (it will take on a slightly nutty flavor.) Turn off heat and add crab, stirring to evenly coat it in the butter; set aside.
  • In a large mixing bowl, stir together the rest of the zucchini stuffing ingredients. Add the crab and stir until incorporated into the rest of the mixture.
  • Using the same sauté pan you made the brown butter crab in, heat 2 tablespoons of avocado oil over medium-high heat. Scoop stuffing mixture out in about 1/3 cup measurements and form into patties. It will be helpful to have as many patties as possible pre-formed before starting the frying process. Use the “water splash” test to make sure your sauté pan is hot enough. Splash a tiny bit of water on the pan and if it gives off a “hiss” you are good to go.
  • Start adding the cakes to the pan. I was able to fit about five at a time, but it will depend on the size of your sauté pan. Cook on each side for about three minutes, or until golden. You will have to be careful with the flipping process as these cakes are quite delicate and may easily come apart.
  • Once you finish a batch of the stuffing cakes, put them on a plate in the microwave or oven to keep them warm. Add more avocado oil as needed (you definitely do not want these cakes to stick) before starting the next batch. Continue until all of the stuffing mixture is used up.
  • To make the aioli, combine all of the aioli ingredients in a small bowl.
  • Dollop each cake with a scant tablespoon of aioli before serving.

Notes

You will have more than enough aioli, but save the extra for a great dip for veggies or even a topping for your next burger.

Nutrition

Calories: 253kcal