Vegetable Crab CakeSubmitted by: HCC_BIOL1322
IntroductionRosy Arango Rosy Arango
2 tablespoons Promise® Buttery Spread, divided
1 large zucchini, halved lengthwise and thinly sliced
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
6 ounces fresh crab meat or 1 can (6 oz.) fancy white crab meat, drained
1 tablespoon Hellmann's® or Best Foods® Light Mayonnaise
1 tablespoon lemon juice
4 whole grain cholesterol free crackers, crushed
1 tablespoon grated Parmesan cheese
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.
Number of Servings: 2
Recipe submitted by SparkPeople user HCC_BIOL1322.