Zucchini Crab Cakes
- 4 teaspoons of cooking oil (20ml)
- 1/2 cup of coarsely shredded zucchini (125ml)
- 1 egg, beaten
- 1/3 cup of seasoned fine dry bread crumbs (75ml)
- 1 tablespoon of Dijon style mustard (15ml)
- 1 teaspoon of fresh thyme (5ml)
- 3 tablespoons of fine diced red pepper (45ml)
- 1 teaspoon of lemon zest (5ml)
- 5 ounces of fresh chopped, cooked crab meat (125ml)
- 2 tablespoons of chives (30ml)
- Preheat grill to medium - high heat.
- Heat 2 teaspoons of cooking oil in a large skillet.
- Add and stir the shredded zucchini into the skillet for about 3 minutes or until the zucchini is tender and the liquid has evaporated. Cool slightly.
- Combine beaten egg with bread crumbs, mustard, thyme, red pepper and lemon zest and mix well.
- Add cooked zucchini and crab meat. Once all ingredients have been mixed together and using 1/4 cup crab mixture per cake, shape mixture into 1/2 inch thick and 2 1/2 inches in diameter.
- Brush both sides of crab cakes lightly with remaining cooking oil and oil the grill rack.
- Place cakes on grill rack directly over medium heat.
- Grill crab cakes uncovered for 6 to 8 minutes or until evenly golden brown and turning only once midway through.
- Serve and enjoy!
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