Crab Cakes

• 2 eggs, beaten
• 1/2 c. plain dry bread crumbs
• 1/4 c. ReaLemon lemon juice from concentrate
• 1/4 c. sliced green onions
• 1/2 tsp. dry mustard
• 1/2 lb. imitation crab blend, flaked
• additional dry bread crumbs
• vegetable oil
• 4 c. 1/4-inch slices zucchini (3 to 5 medium)
• 1 1/2 c. Bisquick baking mix
• 1 1/2 c. shredded sharp American or Cheddar cheese
• 1 c. chopped onion
• 1 (6 1/2 oz.) can crabmeat, drained and cartilage removed
• 1/2 c. vegetable oil
• 3 eggs
• 1 tsp. dried oregano leaves
• 1 tsp. salt
• 1/2 tsp. pepper

1. Heat oven to 400u0b0.
2. Grease a 12 x 8-inch baking dish.
3. Mix all ingredients.
4. Spread in dish.
5. Bake uncovered until golden brown and knife inserted in center comes out clean (about 25 to 30 minutes).
6. Garnish with zucchini slices if desired.
7. Makes 6 servings.

eggs, bread crumbs, lemon juice from concentrate, green onions, dry mustard, crab blend, bread crumbs, vegetable oil, zucchini, bisquick baking mix, cheddar cheese, onion, crabmeat, vegetable oil, eggs, oregano, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695687 (may not work)