Zucchini Crab Cakes with Homemade Tartar Sauce

• 2 Tablespoons Olive Oil
• 2 cups Grated Zucchini
• 1 whole Egg, Slightly Beaten
• 3 Tablespoons Greek Yogurt
• 1 cup Crushed Crackers (or Bread Crumbs)
• 2 Tablespoons Flour
• 1 Tablespoon Old Bay Seasoning
• 1 teaspoon Ground Pepper
• 1 Tablespoon Fresh Parsley, Chopped
• 1 cup Greek Yogurt
• 1 whole Lemon, Juiced
• 2 Tablespoons Dill Relish
• 2 Tablespoons Chopped Fresh Parsley
• 2 dashes Hot Sauce, Optional
• Salt And Pepper, to taste

1. For the zucchini crab cakes:
2. In a large non-stick skillet, heat 1-2 tablespoons olive oil over medium-high heat.
3. Combine grated zucchini, egg, yogurt, crushed crackers, flour, Old Bay, pepper and chopped parsley in a large bowl.
4. Mix with a spoon until all the ingredients are combined.
5. Using a small ice cream scoop, scoop a few crab cakes into the skillet at a time, pressing down slightly on each crab cake once its in the skillet.
6. Cook until golden brown on each side (about 3-4 minutes on each side).
7. Remove from the skillet and drain on paper towels.
8. Continue frying the crab cakes until all the batter is used.
9. Serve with homemade tartar sauce (recipe below) and enjoy!
10. For the tartar sauce:
11. Combine the cup of Greek yogurt, lemon juice, dill relish, chopped parsley and hot sauce (if using) in a small bowl, and mix with a spoon until combined.
12. Taste, and add salt and pepper to your liking.
13. Serve sauce with warm zucchini crab cakes, and enjoy!

olive oil, zucchini, egg, greek yogurt, crackers, flour, ground pepper, fresh parsley, greek yogurt, lemon, dill relish, parsley, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/zucchini-e2809ccrabe2809d-cakes-with-homemade-tartar-sauce/ (may not work)