Zucchini Crab Cakes

I had been planning on making crab cakes this week, but when I realized I had a surplus of zucchini, a new idea was born. I usually make my crab cakes with tons of peppers, so the addition of plentiful vegetables wasn't all that radical. I also figured that zucchini cakes are delicious, and crab cakes are delicious; so it's not such a stretch that they would be delicious together! I served these over Whipped Cauliflower with a fresh Herb Salad on the side. I also drizzled them with a little garlic chive yogurt sauce for extra zip.

Zucchini Crab Cakes
Serves 4-6

• cooking spray
• 1 small onion, diced
• 2 stalks celery, diced
• 2 medium zucchini, shredded
• 1/4 c flat leaf parsley, chopped
• 1 tsp thyme
• 1 1/2 tbsp capers, chopped
• 1/2 tsp Worcestershire sauce
• 1 1/2 tbsp Old Bay seasoning
• 1 lb lump crab meat, drained
• 2 slices Ezekiel bread, toasted and crumbled
• 2 eggs, lightly beaten
• 1/4 c reduced fat mayonnaise
• 1/4 c Dijon mustard

Saute the onion, celery and zucchini in a large saute pan sprayed with cooking spray over medium high heat until soft. Add the parsley, thyme, capers, Worcestershire sauce and Old Bay. Stir for 2-3 minutes. Remove from heat and cool to room temperature.

In a separate bowl, mix mayonaise, mustard, eggs and bread crumbs. Gently add the crab meat and zucchini mixture with hands, trying not to break apart the crab meat too much. Cover and chill at least 30 minutes.

Spray large frying pan with cooking spray and heat to medium high heat. Form crab mixture into patties and cook patties for approximately 5 minutes per side, until golden brown and holding together. Work in batches to finish. Be careful as patties are very fragile.

Easy Yogurt Sauce: Mix 1/4 c non fat Greek yogurt with juice from 1/2 lemon, 1 crushed garlic clove and 1/2 tbsp chopped fresh chives. Add salt to taste.