« Recipes Home

Zucchini Crab Cakes

• 1 pound backfin crab meat
• 3 small zucchini squash, peeled and grated
• 2 tablespoons honey mustard
• 1 tablespoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• ¼ 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.