recipes

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Zucchini Crab Cakes

1 lb. Jumbo Lump Crab, picked through for shells

1 cup Shredded Zucchini

1/2 cup Mayonnaise

1 tbsp Dijon Mustard

1 tsp Worchestershire

1 tsp Siracha Hot Sauce or Tabasco

1 each Whole Egg, beaten

1 each Lemon, zested and juiced

1/8 tsp Fresh Ground Black Pepper

2 tbsp Fresh parsley, chopped

1/4 cup Panko

1 tsp Old Bay Seasoning

1 tbsp Olive Oil

1. In a bowl, carefully pick over crab meat and remove any shells. In a separate small bowl, stir together the mayonnaise, zucchini, Dijon, Worcestershire, hot sauce, egg, pepper, old bay, lemon zest with juice and parsley. Whisk to combine and set aside.
2. Add the mayonnaise mixture to the crab and carefully fold together being careful not to break up crab to much. Gently fold in as well the panko until incorporated.
3. Take a 2 oz ice cream scoop and form patties onto a lined sheet tray. Chill in the fridge for at least 30 minutes before cooking.
4. Heat 1 tablespoon olive oil in pan over medium high heat and cook each cake for 2 to 3 minutes each side. And serve with your favorite dipping sauce.