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Zucchini Stuffed Crab Cakes Recipe

243 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
100
FAT
17%
CHOL
27%
SOD
17%

Comments

Made this as an app for Thanksgiving. It Was quite the hit! Will definitely make this again and do recommend!
Wayne Iddins   •  23 Nov   •  Report
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Ingredients for 8 servings

2 teaspoons cooking oil

1 cup zucchini, coarsely shredded

1/4 cup green onion, thinly sliced

1 egg, lightly beaten

1/3 cup seasoned fine dry breadcrumbs

1 tablespoon Dijon-style mustard

1 teaspoon snipped fresh lemon thyme or thyme

1/8 to 1/4 teaspoon cayenne pepper

6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup)

cooking oil

8 (1/4-inch thick) slices, red and/or yellow tomatoes

green onion, thinly sliced (optional)

1/2 cup dairy sour cream

3 tablespoons yellow tomato, finely chopped

1 -2 tablespoons lemon juice or lime juice

1/8 teaspoon seasoned salt

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