Ingredients:
- 2-3 tsp. cooking oil
- 1 cup coarsely shredded zucchini
- 1/4 cup thinly sliced green onions
- 1 egg, beaten
- 1/2 cup seasoned fine dry bread crumbs
- 1 Tbsp. Dijon-style mustard
- 1/2 tsp. dried thyme
- 1 Tbsp. Old Bay seasoning, or to taste
- 8 oz. can jumbo lump crab meat
- cooking spray
Directions:
- In a large skillet, heat cooking oil. Cook and stir the zucchini and green onions for about 3 minutes or until tender, and the liquid has evaporated. Cool slightly.
- In a large mixing bowl, combine the beaten egg, bread crumbs, mustard, thyme and the Old Bay seasoning. Add the zucchini mixture and crabmeat together, mix well.
- Using a 1/4 cup measure, scoop out mixture and shape into eight patties about 1/2-inch thick. Spray each patty with cooking spray.
- Lightly spray large skillet with cooking spray and reheat.
- Place crab cakes sprayed side down in the pan and cook for about 4 to 5 minutes. Spray the uncooked sides and turn over. Cook another 2 to 3 minutes until nicely browned and crisp.
- Serve with lemon wedge.
