Low Carb Zucchini Crab Cakes

Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 192 kcal


  • 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


  1. Sauté the zucchini and green onions in olive oil for five minutes. Leave to cool.
  2. In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds, lemon pepper seasoning, salt, and fresh crabmeat.
  3. Squeeze the zucchini and green onion through a few layers of paper towel to remove excess moisture, then add to the bowl.
  4. 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.

Recipe Notes

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

Nutrition Facts
Low Carb Zucchini Crab Cakes
Amount Per Serving
Calories 192 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 198mg66%
Sodium 703mg31%
Potassium 629mg18%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 29g58%
Vitamin A 495IU10%
Vitamin C 24.7mg30%
Calcium 144mg14%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.