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Monday, August 1, 2011

Zucchini Crab Cakes - Baked

These crab cakes are absolutely amazing!  They are nice and light, without a ton of filler. The zucchini picks up the crab flavor stretching the meat to make more cakes. It's baked and not fried so it's a much healthier version than most. You can also freeze them to use later!


1 large zucchini, grated (2 cups)

2 tablespoons mayonnaise or plain yogurt

OLD BAY® Seasoning to taste

2 teaspoon Dijon mustard

1 cup seasoned whole wheat plain dry bread crumbs

1/2 pound backfin crabmeat (I used closer to a lb)

1 tablespoon EVOO


1. Squeeze dry zucchini in a large clean kitchen towel. Mix mayonnaise, OLD BAY, and mustard  in large bowl until well blended. Add zucchini, bread crumbs and crabmeat; mix well. Shape into 8 patties, about 1/3 cup each.

2. Preheat oven to 425. Place crab cakes into a well oiled dish and bake until golden brown. Flip and bake other side until brown. Serve Hot!

OLD BAY® Zucchini Pancakes: Prepare as directed, omitting crabmeat and decreasing OLD BAY to 2 teaspoons.

*courtesy of Old

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