Zucchini Crab Cakes Recipe

Zucchini Crab Cakes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Zucchini Crab Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Crab Cakes Recipe

Prep: 15 min. + chilling Cook: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 cup shredded zucchini
1 green onion, thinly sliced
3 teaspoons olive oil, divided
2 tablespoons beaten egg
1/4 cup seasoned bread crumbs
1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh thyme
Dash cayenne pepper
3/4 cup lump crabmeat, drained

Directions

In a large skillet, saute zucchini and onion in 1 teaspoon oil until tender. In a small bowl, combine the egg, bread crumbs, mustard, thyme, cayenne and zucchini mixture. Fold in crab. Refrigerate for at least 30 minutes.
With floured hands, shape mixture into four 3/4-in.-thick patties. In the same skillet, cook crab cakes in remaining oil over medium heat for 3-4 minutes on each side or until golden brown. Yield: 4 crab cakes.

Nutritional Facts 1 crab cake equals 86 calories, 5 g fat (1 g saturated fat), 51 mg cholesterol, 325 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1 lean meat, 1/2 fat.

Originally published as Zucchini Crab Cakes in Cooking for 2 Spring 2008, p11