Cheesy Zucchini Crab Puffy Cakes

  • Author: The Kitchen Whisperer
  • Yield: ~2 dozen

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  • 2 cups shredded zucchini
  • 1/3 cup grated onions
  • 1 1/2 cups jumbo lump crab meat, picked through
  • 1 cup shredded Jarlsberg cheese
  • 1 cup Jarlsberg cheese slices (~1/4” thick by 1” square)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 egg
  • 1/4 cup flour or gluten free flour
  • 1/2 cup Panko or Gluten Free Panko
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbl cornstarch
  • 1 tsp garlic powder
  • 1/41/2 tsp cayenne


  1. Preheat oven to 350F. Lightly spray mini muffin tins.
  2. Place the shredded zucchini in a cheese cloth and wring out all the water. You should get at least 1/4-1/2 cup of zucchini ‘juice’. In a bowl place all of the ingredients (minus the 1 cup cheese slices and crab) and mix until combined. Gently fold in the crab. Fill each muffin tin almost to the top.
  3. Bake for 9-12 minutes until the tops are lightly golden brown and puffed up. Remove from oven and turn it to broil. Add a cheese slice on top of each puffy cake. Broil for a minute or just until the cheese begins to melt. Remove from oven and take a thin blade and go around the puffy cake to loosen.
  4. Allow to cool in the tins for 2-3 minutes. Gently remove from the tins and cool on a cooling rack.
  5. Can be served immediately or room temp.
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