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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.
  • Total Time
    Prep: 15 min. + chilling Cook: 10 min.
  • Makes
    4 crab cakes

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.
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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