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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 4 |
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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 |
1 cup coarsely shredded zucchini (about 5 ounces) |
1/4 cup thinly sliced green onions |
1 egg, beaten |
1/2 cup seasoned fine dry bread crumbs |
1 tablespoon dijon-style mustard |
1/2 teaspoon snipped fresh lemon thyme or snipped fresh thyme |
1/8 to 1/4 teaspoon ground red pepper (optional) |
8-ounces fresh cooked crabmeat,* chopped (1-1/2 cups) |
2 large red and/or yellow tomatoes, cut into 1/4-inch-thick slices |
red and/or yellow cherry tomatoes (optional) |
1 large lemon or lime, cut into wedges (optional) |
1/2 cup dairy sour cream |
3 tablespoons minced yellow and red tomatoes |
1 to 2 tablespoons lemon or lime juice |
1/8 teaspoon seasoned salt |
tomato-sour cream dipping sauce (optional) |
Directions:
1. In a large skillet heat 2 teaspoons of the cooking oil.
2. Cook and stir the zucchini and green onions about 3 minutes or until vegetables are just tender and the liquid is evaporated.
3. Cool slightly.
4. In a large mixing bowl combine the beaten egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if desired, red pepper.
5. Add the zucchini mixture and crabmeat; mix well.
6. 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.
7. Brush both sides of the crab cakes lightly with the remaining 4 teaspoons of oil.
8. Place crab cakes directly on a lightly oiled, preheated grill rack.
9. Grill crab cakes on an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until golden brown, turning once.
10. To serve, overlap 2 crab cakes on individual salad plates along with sliced tomatoes.
11. 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).
12. 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.
13. Make-Ahead Tip:
14. Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours.
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