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Low Carb Zucchini Crab Cakes

These zucchini crab cakes are low carb and are perfect for serving as an appetizer for four or a lunch for two!
Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 192kcal
Author Georgina from


  • olive oil
  • 1 medium zucchini shredded or grated
  • 3 green onions finely chopped
  • 1 egg
  • 1 tbs Dijon mustard
  • ½ cup crushed pork rinds
  • ½ tsp lemon pepper seasoning
  • salt
  • 8 oz fresh crabmeat


  • Sauté the zucchini and green onions in olive oil for five minutes. Leave to cool.
  • In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds, lemon pepper seasoning, salt, and fresh crabmeat.
  • Squeeze the zucchini and green onion through a few layers of paper towel to remove excess moisture, then add to the bowl.
  • Mix everything together well then form into four cakes. Using the same pan as before, add some oil then fry the crab cakes for five minutes on each side, turning carefully.


2g net carbs if serving four people as an appetizer
4g net carbs if serving two people as lunch


Calories: 192kcal | Carbohydrates: 5g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 198mg | Sodium: 703mg | Potassium: 629mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 24.7mg | Calcium: 144mg | Iron: 1.7mg