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Looking for ways to use up that surplus of zucchini in your garden? Give these zucchini-rich crab cakes a try.
15m
PREP TIME
12m
COOK TIME
125
CALORIES
10
INGREDIENTS
Servings: 8 ((1)
Ingredients
- 1 large zucchini grated (2 cups)
- 1 egg
- 2 tablespoons chopped green onion
- 1 to 2 tablespoons mayonnaise or plain yogurt
- 1 tablespoon OLD BAY® Classic Seafood Seasoning
- 1 teaspoon Dijon or honey mustard
- 1 teaspoon McCormick®Parsley Flakes
- 1 cup plain dry bread crumbs
- 1/2 pound backfin crabmeat
- 1 to 2 tablespoons vegetable oil divided
INSTRUCTIONS
- 1 1. Squeeze dry zucchini in a large clean kitchen towel. Mix egg onion mayonnaise OLD BAY mustard and parsley in large bowl until well blended. Add zucchini bread crumbs and crabmeat; mix well. Shape into 8 patties about 1/3 cup each.
- 2 2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add 4 of the crab cakes. Cook 3 minutes per side or until golden brown. Drain on paper towels. Keep warm. Repeat with remaining patties adding additional oil if needed.
