Low-Fat Vegetable Crab Cake

Hello, Mona here!
I realize how long it has been since the last time I made a post.  I had a surgery four weeks ago and have been recovering at home.
Today, we will be getting back into the swing of things by created fast and easy, scrumptious Vegetable Crab Cake!

Ingredients:

• 2 pounds of crab meat
• 2 medium-sized squashes or zucchinis
• 2 large carrots
• 2 eggs
• 1 cup bread crumbs
• 1/2 cup of diced fresh cilantro
• 1/2 cup of milk
• 1/2 cup of mozzarella cheese
• 2 teaspoons of mustard
• pinch of salt
• pinch of black pepper
• butter for brushing the baking tray

Directions:

1. Shred the squash (or zucchini) and carrots.
2. Mix all ingredients in a bowl, you may use your hands to combine the ingredients.
3. Brush a baking tray with butter.
4. Create the crab cake by shaping the ingredients into patties
5. Place the patties into the baking tray.

       6. Bake the crab cakes at 400°F for 15 minutes and broil the top of the crab cakes until they are a nice golden-brown.

*Tip: Notice that this recipe immensely reduces fat content in your average crab cake. But, trust me, you are not going to notice!

Enjoy these crab cakes with a squeeze of lemon or lime and a side of tartar sauce!

If you try any of my recipes, upload a picture of your dish onto Instagram or Twitter with the hashtag #ahintofarabia and I will take a look and give it a like!

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