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)(recipe follows)

Directions

In a large skillet heat 2 teaspoons of the cooking oil. Cook and stir the zucchini and green onions about 3 minutes or until vegetables are just tender and the liquid is evaporated. Cool slightly.

In a large mixing bowl combine the beaten egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if desired, red pepper. Add the zucchini mixture and crabmeat; mix well. 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. Brush both sides of the crab cakes lightly with the remaining 4 teaspoons of oil.

Place crab cakes directly on a lightly oiled, preheated grill rack. Grill crab cakes on an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until golden brown, turning once.

To serve, overlap 2 crab cakes on individual salad plates along with sliced tomatoes. 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).

*Note: Purchase about 1-1/4 pounds crab legs to get 8 ounces crabmeat.

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.

Make-Ahead Tip: Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours.