Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.
Zucchini Crab Cakes
Zucchini Crab Cakes
Prep Time
15 min
Cook Time
10 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
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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