A creamy sauce for dipping makes these colorful cakes extra delicious.

6 teaspoons cooking oil 
1 cup coarsely shredded zucchini (about 5 ounces) 
1/4 cup thinly sliced green onions 
1 egg, beaten 
1/2 cup seasoned fine dry bread crumbs 
1 tablespoon Dijon-style mustard 
1/2 teaspoon snipped fresh lemon thyme or snipped fresh thyme 
1/8 to 1/4 teaspoon ground red pepper (optional) 
8-ounces fresh cooked crabmeat,* chopped (1-1/2 cups) 
2 large red and/or yellow tomatoes, cut into 1/4-inch-thick slices 
Red and/or yellow cherry tomatoes (optional) 
1 large lemon or lime, cut into wedges (optional) 
1/2 cup dairy sour cream 
3 tablespoons minced yellow and red tomatoes 
1 to 2 tablespoons lemon or lime juice 
1/8 teaspoon seasoned salt 
Tomato-Sour Cream Dipping Sauce (optional) (recipe follows)

In a large skillet heat 2 teaspoons of the cooking oil. Cook and stir the zucchini and green onions about 3 minutes or until vegetables are just tender and the liquid is evaporated. Cool slightly.

In a large mixing bowl combine the beaten egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if desired, red pepper. Add the zucchini mixture and crabmeat; mix well. Using about 1/4 cup of the mixture for each crab cake, shape into 8 patties, 1/2 inch thick and 2-1/2 inches in diameter. Brush both sides of the crab cakes lightly with the remaining 4 teaspoons of oil.

Place crab cakes directly on a lightly oiled, preheated grill rack. Grill crab cakes on an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until golden brown, turning once.

To serve, overlap 2 crab cakes on individual salad plates along with sliced tomatoes. Garnish with cherry tomatoes and lemon or lime wedges, if desired. Serve with Tomato-Sour Cream Dipping Sauce. Makes 4 side-dish servings (2 crab cakes with 2 tablespoons sauce). 

*Note: Purchase about 1-1/4 pounds crab legs to get 8 ounces crabmeat.

Tomato-Sour Cream Dipping Sauce: In a small mixing bowl stir together dairy sour cream, minced yellow and red tomatoes, lemon or lime juice, and seasoned salt. Cover and chill. Serve with crab cakes. Makes about 3/4 cup.

Make-Ahead Tip: 
Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours. 

Nutritional facts per serving
calories: 277 , total fat: 16g , saturated fat: 5g , cholesterol: 123mg , sodium: 424mg , carbohydrate: 16g , fiber: 2g , protein: 17g , vitamin A: 17% , vitamin C: 39% , calcium: 10% , iron: 11%

Courtesy of Better Homes & Gardens Online