Crab and Zucchini Cakes

Yet another modified recipe thanks to Carol's book (of course I had to add a few veggies). Quite tasty, and, while I constantly fail miserably at keeping my salmon burgers in burger form, I can actually manage to keep most of the cakes together by using two spatulas to flip 'em and remove from the pan.


INGREDIENTS:
THE CRAB CAKES:

• 1/2 lb. of lump crabmeat, drained and picked over for shells, OR just use imitation crab meat, chopped into 1/2 inch squares
• 1/2 a small zucchini, shredded (if you're not using zucchini you could just double the crab meat, but you know what I have to say about avoiding the veggies...tsk...tsk...)
• 1 small shallot, peeled and diced **or just use 1 tbsp. dried minced onion**
• 1 tbsp. parsley
• 2 tsp. seafood seasoning (I like Chef Paul Pulhomme's, but Emeril's Bayou Blast is also gluten-free)
• 1/2 tsp. sea salt
• 1/4 tsp. cayenne pepper (less or more depending on preference for spiciness)
• 2 tbsp. mayonnaise (I use organic since it doesn't have corn syrup)
• 1 tbsp. Dijon mustard (I LOVE the Maille Brand)
• 1 large egg
• 1 tbsp. fresh lemon or lime juice (optional)
• 2 tsp. gluten-free Worcestershire sauce (Lea & Perrin's, French's, and H.E.B. brands all are)
• 1 cup brown rice crumbs or gluten-free bread crumbs or finely crushed rice cakes
• 2 tbsp. olive oil

THE TOPPINGS:

• 1/2 tbsp. olive oil
• 2 oz. baby spinach (just a few large handfuls)
• 2 garlic cloves, peeled and minced **I just use 1/2 tbsp. of pre-minced garlic
• 1 avocado, sliced
• Lemon wedges (optional- I'm not fancy enough to remember to buy lemons)
• Purchased gluten-free cocktail sauce (also optional- I can offer you no advice because I'm not much of a cocktail sauce person)

DIRECTIONS:

STEP ONE- THE CRAB CAKES
Preheat the oven to 300 degress IF you're planning on waiting before serving them. In a large bowl, add all the crab cake ingredients EXCEPT the crab meat, "bread" crumbs, and olive oil. Stir and then fold in the crab meat and "bread" crumbs.

Shape the mixture into eight 1-inch thick cakes or 16 mini cakes. Refridgerate until ready to cook. (Carol's recipe suggests that you let them chill for 30-minutes to an hour so the cakes will be easier to handle. Also, she points out that you COULD do these steps the night before, and then just keep the in the fridge until ready to cook the next day).

In a large skillet, grill, or frying pan, heat the olive oil over medium-high for about one minute. Add the crab cakes and cook 2 to 3 minutes per side, until golden and crisp. (Due to my lack of fancy cookware, I'm only able to cook the first 4 and then reuse the pan to cook the next 4). Transfer to a foil-lined baking sheet and place in the oven to keep warm until serving.


STEP TWO- THE TOPPINGS:

Heat olive oil in another frying pan, or wait until the cakes are finished cooking, wait about a minute, and then toss in the spinach. Add the minced garlic and stir for a few minutes, just until majority of spinach is wilted. Remove from heat and set aside.


STEP THREE- PLATING:
Add the spinach underneath or on top of the crab cake. Place avocado slices on top. Serve with lemon wedges and cocktail suace, if you so choose.