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6
teaspoons cooking oil
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1
cup coarsely shredded zucchini (about 5 ounces)
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1/4
cup thinly sliced green onions
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1
egg, beaten
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1/2
cup seasoned fine dry bread crumbs
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1
tablespoon Dijon-style mustard
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1/2
teaspoon snipped fresh lemon thyme or snipped fresh thyme
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1/8
- 1/4
teaspoon ground red pepper (optional)
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8
ounces fresh cooked crabmeat,* chopped (1-1/2 cups)
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2
large red and/or yellow tomatoes, cut into 1/4-inch-thick slices
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Red and/or yellow cherry tomatoes (optional)
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1
large lemon or lime, cut into wedges (optional)
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Tomato-Sour Cream Dipping Sauce (optional)
1/2cup dairy sour cream -
3
tablespoons minced yellow and red tomatoes
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1
- 2
tablespoons lemon or lime juice
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1/8
teaspoon seasoned salt
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1
1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
- Note *Purchase about 1-1/4 pounds crab legs to get 8 ounces crabmeat.
- Make Ahead Tip Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours.
- Servings Per Recipe 4,
- Calories 277,
- Protein (gm) 17,
- Carbohydrate (gm) 16,
- Fat, total (gm) 16,
- Cholesterol (mg) 123,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 175,
- Vitamin C (mg) 23,
- Sodium (mg) 424,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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