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Zucchini Stuffed Crab Cakes

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Zucchini Stuffed Crab Cakes

Ingredients

  • 2 teaspoons cooking oil
  • 1 cup zucchini, coarsely shredded
  • 1/4 cup green onion, thinly sliced
  • 1 egg, lightly beaten
  • 1/3 cup seasoned fine dry breadcrumbs
  • 1 tablespoon dijon-style mustard
  • 1 teaspoon snipped fresh lemon thyme or thyme
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup)
  • cooking oil
  • 8 (1/4-inch thick) slices, red and/or yellow tomatoes
  • green onion, thinly sliced (optional)
  • 1/2 cup dairy sour cream
  • 3 tablespoons yellow tomato, finely chopped
  • 1 -2 tablespoons lemon juice or lime juice
  • 1/8 teaspoon seasoned salt
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Published 2014-09-09 13:22:25 (2 years ago).

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