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Zucchini Crab Cakes

Makes: 4 servings
Serving size: 2 crab cakes with 2 tablespoons sauce Yield: 4 side-dish servings (2 crab cakes with 2 tablespoons sauce)
Prep 20 mins Grill 6 mins
Zucchini Crab Cakes
  • 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 - 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)
  • Tomato-Sour Cream Dipping Sauce (optional)
  • 1/2  cup  dairy sour cream
  • 3  tablespoons  minced yellow and red tomatoes
  • 1 - 2  tablespoons  lemon or lime juice
  • 1/8  teaspoon  seasoned salt
  • 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).

Tomato-Sour Cream Dipping Sauce::

5. 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.

From the Test Kitchen*
  • Purchase about 1-1/4 pounds crab legs to get 8 ounces crabmeat.
  • Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours.
Nutrition Facts (Zucchini Crab Cakes)
  • Servings Per Recipe 4,
  • cal. (kcal) 277,
  • Fat, total (g) 16,
  • chol. (mg) 123,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • fiber (g) 2,
  • pro. (g) 17,
  • vit. A (RE) 175,
  • vit. C (mg) 23,
  • sodium (mg) 424,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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