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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 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.

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