Zucchini Stuffed Crab Cakes

• 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

1. In a medium skillet heat the 2 teaspoons oil over medium-high heat.
2. Cook zucchini and the 1/4 cup green onion in hot oil for 3 to 5 minutes or just until vegetables are tender and liquid evaporates.
3. Cool slightly.
4. In a medium bowl combine egg, breadcrumbs, mustard, thyme, and cayenne pepper.
5. Add zucchini mixture and crabmeat; mix well.
6. Using moistened hands, shape crab mixture into eight 1/2-inch-thick patties.
7. Lightly brush a grill pan with additional oil; heat over medium heat.
8. Cook crab cakes for about 6 minutes or until golden brown and heated through, turning once.
9. If cakes brown too quickly, reduce heat to medium low.
10. To serve, arrange crab cakes on top of tomato slices.
11. Top with TomatoSour Cream Sauce and, if desired, sprinkle with additional green onion.

cooking oil, zucchini, green onion, egg, breadcrumbs, mustard, thyme, cayenne pepper, lump crabmeat, cooking oil, tomatoes, green onion, sour cream, yellow tomato, lemon juice, salt

Taken from www.foodrepublic.com/recipes/zucchini-stuffed-crab-cakes-recipe/ (may not work)