Name: Zucchini Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

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

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Zucchini Crab Cakes

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Yield:4 crab cakes

Prep:15 min

Cook:10 min

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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

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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.