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Zucchini Crab Cakes
1 pound backfin crab meat
3 small zucchini squash, peeled and grated
2 tablespoons honey mustard
1 tablespoon Old Bay Seafood Seasoning
1 teaspoon garlic powder
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup Italian bread crumbs
1 tablespoon parsley flakes
1/3 cup lemon juice
Mix all ingredients together. Make into crab cakes. Fry in butter until brown on both sides, approximately 3 minutes on each side.
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