Vegetable Crab Cake Au Gratin

• 1 zucchini large, halved lengthwise and thinly sliced
• 1/2 cup sweet onion
• 1 cup red bell pepper finely chopped
• 2 tablespoons promise buttery spread
• 6 ounces crab meat fresh, or 6 oz. fancy white crab meat, drained
• 1 tablespoon lemon juice
• 4 whole butter crackers
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon Hellmann's(R) or Best Foods(R) Light Mayonnaise

1. Melt 1 tablespoon Promise(R) Buttery Spread in 12-inch nonstick skillet over medium-high heat and cook zucchini, red pepper and onion, stirring occasionally, 5 minutes or until vegetables are tender. Remove from heat. Stir in crab meat, Mayonnaise and lemon juice. Season, if desired, with ground black pepper, then turn into two 8 oz. shallow casserole dishes.
2. Combine cracker crumbs with remaining Spread in small bowl. Evenly top casseroles with crumb topping, then sprinkle with cheese. Bake 15 minutes or until heated through and topping is golden brown.
3. Preheat oven to 425u0b0.

zucchini, sweet onion, red bell pepper, promise buttery spread, crab meat, lemon juice, butter crackers, parmesan cheese, mayonnaise

Taken from www.yummly.com/recipe/Vegetable-crab-cake-au-gratin-303714 (may not work)