Zucchini Stuffed Crab Cakes Recipe
Stuff that (zucchini) in your crab cake and cook it
(Almost) everyone loves a good crab cake. But let's face it: A lot of crab cakes are made with the same crab, breadcrumb, spice mixture. You wanna win points next time you're making apps or hors d'oeuvres? Stuff those puppies with fresh-from-the-garden (or farm stand) summer squash or zucchini. It'll add texture and a cool contrast to the spices, and you'll be that cool person who made the memorable crab cakes.
- In a medium skillet heat the 2 teaspoons oil over medium-high heat. Cook zucchini and the 1/4 cup green onion in hot oil for 3 to 5 minutes or just until vegetables are tender and liquid evaporates. Cool slightly.
- In a medium bowl combine egg, breadcrumbs, mustard, thyme, and cayenne pepper. Add zucchini mixture and crabmeat; mix well. Using moistened hands, shape crab mixture into eight 1/2-inch-thick patties.
- Lightly brush a grill pan with additional oil; heat over medium heat. Cook crab cakes for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low.
- To serve, arrange crab cakes on top of tomato slices. Top with Tomato–Sour Cream Sauce and, if desired, sprinkle with additional green onion.
Tomato–Sour Cream Sauce:
In a small bowl stir together 1/2 cup dairy sour cream, 3 tablespoons finely chopped yellow tomato, 1 to 2 tablespoons lemon juice or lime juice, and 1/8 teaspoon seasoned salt. Makes 3/4 cup.