Zucchini Stuffed Crab Cakes Recipe
"(Almost) everyone loves a good crab cake. But let's face it: A lot of crab cakes are made with the same crab, breadcrumb, spice mixture. You wanna win points next time you're making apps or hors d'oeuvres? Stuff those puppies with fresh-from-the-garden (or farm stand) summer squash or zucchini. It'll add texture and a cool contrast to the spices, and you'll be that cool person who made the memorable crab cakes. ..."
INGREDIENTS
•
2 teaspoons cooking oil
•
1 cup zucchini
•
1/4 cup green onion
•
1 egg
•
1/3 cup seasoned fine dry breadcrumbs
•
1 tablespoon Dijon-style mustard
•
1 teaspoon snipped fresh lemon thyme or thyme
•
1/8 to 1/4 teaspoon cayenne pepper
•
6 ounces cooked lump crabmeat
•
cooking oil
•
8 (1/4-inch thick) slices
•
green onion, thinly sliced (optional)
•
1/2 cup dairy sour cream
•
3 tablespoons yellow tomato
•
1 -2 tablespoons lemon juice or lime juice
•
1/8 teaspoon seasoned salt
Comments & Reviews
Just A Pinch Sweepstakes