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OLD BAY Zucchini Crab Cakes

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)

1 egg

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.


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Recipe Info

Makes 8 (1 crab cake) servings.

Prep Time:15minutes

Cook Time:12minutes


Calories: 125

Fat: 5 g

Carbohydrates: 11 g

Cholesterol: 55 mg

Sodium: 419 mg

Fiber: 1 g

Protein: 9 g



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