Zucchini Crab Cakes Recipe

This This Zucchini Crab Cakes recipe combines fresh cooked crab meat with tender zucchini, Dijon mustard, thyme, red pepper, lemon zest, and chives for a light and flavorful seafood dish. Featured on License to Grill with Rob Rainford, these easy crab cakes are grilled until golden brown on the outside while staying tender and savoury inside.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Zucchini Crab Cakes recipe appears in the The Engagement episode and brings a fresh, summery twist to classic crab cakes. Instead of relying only on crab and breadcrumbs, the recipe adds shredded zucchini for extra moisture, texture, and a subtle vegetable flavour that complements the seafood.

On License to Grill, Rob Rainford often takes familiar dishes and adapts them for outdoor cooking, and these crab cakes fit that approach perfectly. The cakes are brushed lightly with oil and cooked directly on the grill rather than fried in a pan, giving them a golden exterior and a touch of barbecue character.

Cooking the zucchini briefly before adding it to the mixture is an important step. It softens the vegetable and removes some of its excess moisture, helping the crab cakes hold together more effectively on the grill.

Ingredients

4 teaspoons of cooking oil – (20ml)
½ cup of coarsely shredded zucchini – (125ml)
1 egg, beaten
1/3 cup of seasoned fine dry read crumbs – (75ml)
1 tablespoon of Dijon style mustard – (15ml)
1 teaspoon of fresh thyme – (5ml)
3 tablespoons of fine diced red pepper – (45ml)
1 teaspoon of lemon zest – (5ml)
5 ounces of fresh chopped, cooked crab meat – (125ml)
2 tablespoons of chives – (30ml)

Method

Preheat grill to medium – high heat
Heat 2 teaspoons of cooking oil in a large skillet. Add and stir the shredded zucchini into the skillet for about 3 minutes or until the zucchini is tender and the liquid has evaporated. Cool slightly.
Combine beaten egg with bread crumbs, mustard, thyme, red pepper and lemon zest and mix well. Add cooked zucchini and crab meat. Once all ingredients have been mixed together and using ¼ cup crab mixture per cake, shape mixture into ½ inch thick and 2 ½ inch inches in diameter.
Brush both sides of crab cakes lightly with remaining cooking oil and oil and the grill rack.
Place cakes on grill rack directly over medium heat. Grill crab cakes uncovered for 6 to 8 minutes or until evenly golden brown and turning only once midway through.
Serve and enjoy!

Serving Suggestions

These Zucchini Crab Cakes make a delicious appetizer or light main course. Serve them with a crisp green salad, grilled vegetables, or fresh tomato and cucumber salad for a bright summer meal. Their lemon, thyme, and chive flavours also pair well with simple citrus-based sides.

For a more substantial plate, serve the crab cakes with roasted potatoes, rice, or grilled corn. A creamy lemon sauce, garlic mayonnaise, or light herb dressing can also complement the crab without overwhelming its delicate flavour.

For entertaining, arrange the crab cakes on a platter with lemon wedges and fresh herbs. Their compact size makes them easy to serve individually, and their golden exterior gives them an appealing presentation straight from the grill.

Final Thoughts

This Zucchini Crab Cakes recipe combines fresh seafood with simple vegetables, herbs, and citrus for a light but satisfying grilled dish. Featured on License to Grill with Rob Rainford, this recipe fits perfectly into the The Engagement episode and showcases how easy it can be to bring seafood onto the barbecue.

Find more recipes from License to Grill here!