Zucchini Crab Cakes
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
YIELD: 4 crab cakes.
Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.
Ingredients
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1/2 cup shredded zucchini
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1 green onion, thinly sliced
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3 teaspoons olive oil, divided
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2 tablespoons beaten egg
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1/4 cup seasoned bread crumbs
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1-1/2 teaspoons Dijon mustard
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1/4 teaspoon minced fresh thyme
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Dash cayenne pepper
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3/4 cup lump crabmeat, drained
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 86 calories, 5g fat (1g saturated fat), 51mg cholesterol, 325mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.
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