Zucchini crab cakes

Yield: 2 servings

Ingredients

• 4 teaspoons of cooking oil – (20ml)
• ½ cup of coarsely shredded zucchini – (125ml)
• 1 egg, beaten
• 1/3 cup of seasoned fine dry read crumbs – (75ml)
• 1 tablespoon of Dijon style mustard – (15ml)
• 1 teaspoon of fresh thyme – (5ml)
• 3 tablespoons of fine diced red pepper – (45ml)
• 1 teaspoon of lemon zest – (5ml)
• 5 ounces of fresh chopped, cooked crab meat – (125ml)
• 2 tablespoons of chives – (30ml)

Directions

1. Preheat grill to medium – high heat
2. Heat 2 teaspoons of cooking oil in a large skillet. Add and stir the shredded zucchini into the skillet for about 3 minutes or until the zucchini is tender and the liquid has evaporated. Cool slightly.
3. Combine beaten egg with bread crumbs, mustard, thyme, red pepper and lemon zest and mix well. Add cooked zucchini and crab meat. Once all ingredients have been mixed together and using ¼ cup crab mixture per cake, shape mixture into ½ inch thick and 2 ½ inch inches in diameter.
4. Brush both sides of crab cakes lightly with remaining cooking oil and oil and the grill rack.
5. Place cakes on grill rack directly over medium heat. Grill crab cakes uncovered for 6 to 8 minutes or until evenly golden brown and turning only once midway through.
6. Serve and enjoy!