Print Options

Back to Zucchini Crab Cakes >

Include these items:

Taste of Home Logo

Zucchini Crab Cakes

 Zucchini 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.
4 ServingsPrep: 15 min. + chilling Cook: 10 min.

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.

2 of 2

Zucchini Crab Cakes (continued)

Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now