Zucchini "Crab" Cakes

Vegetarian "crab" cakes made with zucchini, modified with low-FODMAP substitutions for sensitive stomachs.

2026-07-12T14:39:19.684Z • 15 min prep + 20 min cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• Main Dish:
• 2 cups zucchini, shredded (squeeze out excess water)
• 1 cup Hearts of Palm, chopped finely
• 2 eggs
• 3/4 cup Millet (cooked)
• 2 tbsp Greek yogurt (lactose-free)
• 2 tbsp nutritional yeast
• 1 to 2 tsp Nori flakes
• 2 tbsp green onions (green parts only)
• 1 tbsp fresh parsley, chopped
• 1/4 cup celery, finely chopped
• 1 tsp paprika
• 1/4 tsp red pepper flakes (optional)
• 1 tsp ground mustard seed
• 1/8 tsp salt
• 1 tbsp olive oil (for frying)
• 1/2 tbsp arrowroot (for dusting)
• Tartar Sauce:
• 4 tbsp Greek yogurt (plain, lactose free)
• 1/2 tbsp fresh dill, minced
• 1 tsp fresh chives, minced
• 1/4 tsp ground mustard seed
• water (a few drops to thin to desired consistency)
• Pinch of salt
• Side dish:
• 1/2 cup broccolini

Instructions

1. Preheat oven to 350°F
2. Make the Tartar Sauce: In a small bowl, combine the 4 tablespoons of Greek yogurt, minced dill, minced chives, 1/4 teaspoon of ground mustard seed, and a pinch of salt. Stir well, adding a few drops of water if you want a thinner consistency. Cover and refrigerate until serving.
3. Prep the Veggies: Shred the zucchini, wrap it tightly in a clean kitchen towel, and squeeze out as much water as possible. Chop or flake the hearts of palm until they match the texture of crab meat.
4. Mix the Batter: In a large bowl, lightly whisk the 2 eggs. Stir in the squeezed zucchini, flaked hearts of palm, cooked millet, 2 tablespoons of Greek yogurt, nutritional yeast, nori flakes, green onion tops, parsley, celery, paprika, 1 teaspoon of ground mustard seed, salt, and optional red pepper flakes until well combined.
5. Shape and Dust: With damp hands to prevent sticking, shape the mixture into 3–4 inch round patties. Lightly dust the outside of each patty with the arrowroot powder to help create a crispy crust.
6. Sear: Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Let the pan heat for one minute. Drop the patties into the hot pan and cook for 2–3 minutes on each side until a deep brown crust forms.
7. Bake: Transfer the seared patties to a baking sheet. Bake in the preheated oven for 15 minutes until the interior is fully set and heated through.
8. Cook the Side Dish: While the cakes bake, use the same skillet over medium-high heat to cook the 1/2 cup of broccolini for 5 to 8 minutes until it is al dente.
9. Serve: Serve the hot zucchini cakes alongside the sautéed broccolini, topped with a dollop of the chilled creamy tartar sauce.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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