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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat. 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:
1. 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.
2. 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. Yield: 4 crab cakes.
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