1 cup coarsely shredded zucchini
1/4 cup thinly sliced green onions
2 teaspoons vegetable oil
1 egg, beaten
1/3 cup seasoned fine dry bread crumbs (used panko breadcrumbs)
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8-1/4 teaspoon cayenne pepper
6 ounces fresh lump crab meat or one 6-ounce can crab meat, drained, flaked, and cartilage removed (1 cup)
Lemon and/or lime wedges (optional)
In a medium skillet cook zucchini and green onions in hot oil over medium-high heat for 3 to 5 minutes or until just tender and liquid is evaporated. Cool slightly.
In a large bowl combine egg, bread crumbs, mustard, thyme, and cayenne pepper. Add crab meat and the zucchini mixture; mix well. Using about 1/4 cup mixture per crab cake, shape into eight 1/2-inch-thick patties.
Heat oil in a heavy large frying pan cook about 3 minutes per side, or until the patties lightly browned. Serve with Spicy Rémoulade.
1/2 cup mayonnaise
3 tablespoons coarse-grained mustard
2 tablespoons drained prepared horseradish
2 tablespoons chopped scallions
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh lemon juice
Freshly ground black pepper
Whisk first 7 ingredients in a small bowl. Season with salt and pepper.