The classic crab cake gets a seasonal makeover in honor of spring. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.
Zucchini Crab Cakes with Lime Aioli
Start to finish: 1 hour (30 minutes active)
1 medium potato
1 medium zucchini
16 ounces lump crab meat, drained
½ cup breadcrumbs
1 whole egg, lightly beaten, plus 2 egg yolks
Kosher salt and ground black pepper
2 cloves garlic, finely minced
1 tablespoon Dijon mustard
Zest and juice of 1 lime
1 tablespoon white wine vinegar or white balsamic vinegar
½ cup extra-virgin olive oil
All-purpose flour, for dredging
2 tablespoons vegetable oil
Poke the potato all over with a fork. Microwave on high until tender, 6 to 10 minutes depending on your microwave. Allow the potato to cool until easily handled, then peel and mash.
Shred zucchini on the largest holes of a box grater. Place the shreds in a clean kitchen towel and squeeze over the sink to remove excess liquid.
In a large bowl, combine the zucchini, crab, breadcrumbs, whole egg, and cooled mashed potato along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir gently just until the mixture is combined. Using ½ cup of the mixture at a time, form 10 patties. Refrigerate for 30 minutes.
In small bowl, whisk together the garlic, 2 egg yolks, mustard, lime juice and zest, and vinegar. Drizzle in the olive oil while whisking continuously. Season with salt and pepper.
After the cakes have chilled, dredge them thoroughly in flour. In a large skillet over medium-high, heat the oil. Add the cakes, and cook for 3 minutes per side, or until golden brown and cooked through. Serve with the aioli.
Nutrition information per serving: 230 calories; 140 calories from fat (61 percent of total calories); 16 g fat (2.5 g saturated; 0 g trans fats); 90 mg cholesterol; 9 g carbohydrate; 1 g fiber; 1 g sugar; 12 g protein; 350 mg sodium.