Looking for ways to use up that surplus of zucchini in your garden? Give these zucchini-rich crab cakes a try.
1 large zucchini, grated (2 cups)
2 tablespoons chopped green onion
1 to 2 tablespoons mayonnaise or plain yogurt
1 tablespoon OLD BAY® Seasoning
1 teaspoon Dijon or honey mustard
1 teaspoon McCormick® Parsley Flakes
1 cup plain dry bread crumbs
1/2 pound backfin crabmeat
1 to 2 tablespoons vegetable oil, divided
1. Squeeze dry zucchini in a large clean kitchen towel. Mix egg, onion, mayonnaise, OLD BAY, mustard and parsley in large bowl until well blended. Add zucchini, bread crumbs and crabmeat; mix well. Shape into 8 patties, about 1/3 cup each.
2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add 4 of the crab cakes. Cook 3 minutes per side or until golden brown. Drain on paper towels. Keep warm. Repeat with remaining patties, adding additional oil if needed.
OLD BAY® Zucchini Pancakes:
Prepare as directed, omitting crabmeat and decreasing OLD BAY to 2 teaspoons.