Zucchini Crab Cakes
From greekgirrrl 16 years ago
- 6 minutes to make
- Serves 4
I like these as a main couse on a nice bed of greens with a chilled glass (or two!) of sauvignon blanc or pinot grigio. These can be grilled on your outdoor BBQ as well.
Ingredients
- 6 teaspoons cooking oil shopping list
- 1 cup coarsely shredded zucchini (about 5 ounces) shopping list
- 1/4 cup thinly sliced green onions shopping list
- 1 egg, beaten shopping list
- 1/2 cup seasoned fine dry bread crumbs shopping list
- 1 tablespoon dijon-style mustard shopping list
- 1/2 teaspoon snipped fresh lemon thyme or snipped fresh thyme shopping list
- 1/8 to 1/4 teaspoon ground red pepper (optional) shopping list
- 8-ounces fresh cooked crabmeat,* chopped (1-1/2 cups) shopping list
- 2 large red and/or yellow tomatoes, cut into 1/4-inch-thick slices shopping list
- Red and/or yellow cherry tomatoes (optional) shopping list
- 1 large lemon or lime, cut into wedges (optional) shopping list
- 1/2 cup dairy sour cream shopping list
- 3 tablespoons minced yellow and red tomatoes shopping list
- 1 to 2 tablespoons lemon or lime juice shopping list
- 1/8 teaspoon seasoned salt shopping list
- Tomato-sour cream Dipping Sauce (optional) (recipe follows) shopping list
How to make it
- In a large skillet heat 2 teaspoons of the cooking oil.
- Cook and stir the zucchini and green onions about 3 minutes or until vegetables are just tender and the liquid is evaporated.
- Cool slightly.
- In a large mixing bowl combine the beaten egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if desired, red pepper.
- Add the zucchini mixture and crabmeat; mix well.
- Using about 1/4 cup of the mixture for each crab cake, shape into 8 patties, 1/2 inch thick and 2-1/2 inches in diameter.
- Brush both sides of the crab cakes lightly with the remaining 4 teaspoons of oil.
- Place crab cakes directly on a lightly oiled, preheated grill rack.
- Grill crab cakes on an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until golden brown, turning once.
- To serve, overlap 2 crab cakes on individual salad plates along with sliced tomatoes.
- Garnish with cherry tomatoes and lemon or lime wedges, if desired. Serve with Tomato-Sour Cream Dipping Sauce. Makes 4 side-dish servings (2 crab cakes with 2 tablespoons sauce).
- Tomato-Sour Cream Dipping Sauce: In a small mixing bowl stir together dairy sour cream, minced yellow and red tomatoes, lemon or lime juice, and seasoned salt. Cover and chill. Serve with crab cakes. Makes about 3/4 cup.
- Make-Ahead Tip:
- Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours.
People Who Like This Dish 12
- reviews Anycity, Anystate
- JABNJENN Nowhere, Us
- anndeek Fort St John, CA
- crazeecndn Edmonton, CA
- dynie Marietta, OH
- lincolntoot Freehold, NJ
- mark555 Center Of The World Ma' Center Of The World, KS
- chihuahua Sonoma County, USA
- cheryilyn Salem, OR
- shesariot267 Ocala, FL
- Plus 2 othersFrom around the world!
The Rating
Reviewed by 6 people-
Heaven. I LOVE the addition of the crabmeat.
chihuahua
in Sonoma County loved it
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These sound very good. Thank you for posting them.
mark555
in Center Of The World Ma' Center Of The World loved it
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5 forks from me! These sound outrageous!
lincolntoot
in Freehold loved it
Reviews & Comments 5
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