Vegetarian "Crab" Cakes with a Twist

These delicious zucchini-based "crab" cakes offer all the flavor and texture of traditional crab cakes but are completely vegetarian and can be easily modified for low-FODMAP diets.

Low-FODMAP Modifications

The original recipe has been adapted for sensitive stomachs:

• Celery portions: Reduced to 1/4 cup (FODMAP-friendly) or use celery salt for flavor without FODMAPs
• Worcestershire sauce: Check labels for garlic-free versions, or simply omit
• Relish in tartar sauce: Many relishes contain onions and garlic—use low-FODMAP brands or skip it
• Lemon juice: Optional if citrus triggers your symptoms
• Breadcrumbs: Choose brands without added onion or garlic powder

Why Zucchini Works

Zucchini is a fantastic base for these "crab" cakes:

• Low-FODMAP friendly: Up to 1/2 cup per serving is safe
• Mild flavor: Takes on the seasonings beautifully
• Perfect texture: When shredded and cooked, mimics crab nicely
• Nutrient-rich: Vitamins C, A, and potassium
• Low calorie: Keeps these cakes lighter than traditional versions

Cooking Tips

• Remove excess moisture: After shredding zucchini, squeeze out extra water with a clean kitchen towel or cheesecloth
• Wet hands: The mixture is sticky—keeping your hands damp makes forming patties much easier
• Don't skip the baking step: Pan-frying gives a crispy exterior, but baking ensures they're cooked through
• Make ahead: Form patties and refrigerate for up to 24 hours before cooking

FODMAP-Friendly Tartar Sauce

Create a gentler version of tartar sauce:

• Use mayonnaise as the base (check for garlic-free)
• Add fresh dill instead of relish
• Include finely chopped cornichons (check labels for garlic/onion)
• Skip lemon juice if citrus-sensitive, or use a tiny amount of lemon zest for flavor without acidity
• Add a pinch of Dijon mustard for tang

Serving Suggestions

• On a bun: Use gluten-free or whole grain buns if tolerated
• Over greens: Serve on a bed of lettuce or arugula with lemon-free dressing
• With roasted vegetables: Pair with your favorite FODMAP-friendly veggies
• Bowl style: Serve over rice or quinoa with sliced cucumbers and carrots

Make It Your Own

• Add fresh herbs: Dill, basil, or chives (green parts only) work beautifully
• Spice it up: Add a pinch of cayenne or smoked paprika
• Cheesy version: Mix in 1/4 cup Parmesan cheese for extra flavor
• Make them mini: Form smaller patties for appetizers