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Zucchini Crab Cakes Recipe

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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:

Healthy

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

Ingredients

1/2 cup shredded zucchini
1 green onion, thinly sliced
3 teaspoons Crisco® Extra Virgin Olive Oil or Canola 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 canned premium 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.

Nutrition 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, 1/2 very lean meat, 1/2 fat.

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

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