Seafoods Recipes: Zucchini Crab Cakes

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)
Cooking Procedures:
  • 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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