Crab Stuffed Zucchini Boats

 Crab Stuffed Zucchini Boats

Ingredients:

4 Zucchini, ends trimmed

1 Tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

1 pound crab meat

1 tsp. smoked paprika

pepper to taste

1/4 cup white cooking wine

1 cup Panko bread crumbs

1/4 cup mayonnaise

1/2 cup shredded parmesan cheese

Directions:

Preheat oven to 350 degrees.

Slice the zucchini in half the long way, and scoop out the flesh leaving about 1/2-inch thick skins.  Place on a baking sheet.

Melt 1 Tbsp. butter in a skillet over medium heat; cook and stir onion and bell pepper until the onion is translucent (about 5 minutes).  Gently stir in the crabmeat, and cook for about 5 more minutes (until crab meat is hot).  Season the crab mixture with paprika and pepper.

Place the crab mixture into a mixing bowl, and lightly stir in panko bread crumbs, mayonnaise, and white wine.  Add a bit more mayonnaise to help the mixture hold together, if needed.  Spoon the filling into the prepared zucchini boats, and top each with ~ 2 Tbsp. parmesan cheese.

Bake in preheated oven until the cheese melts and the filling is hot (~15-20 minutes).

Zucchini Crab Fritters

Zucchini Crab Fritters 

Ingredients:

2 zucchini, thinly sliced lengthwise on a mandolin

1 lb fresh lump crab meat

1 egg white

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten

2 cups panko bread crumbs

Vegetable oil for deep frying

Grapefruit Aioli:

1/2 cup mayonnaise 

1/2 cup sour cream

1 grapefruit 

Directions:

Begin by slicing the zucchini on a mandolin so you have long thin strips.  Lay out in a single layer on a tray lined with a kitchen towel.  Sprinkle salt on the strips and set aside to allow the moisture to be drawn out and make the strips pliable.

Prepare the crab.   Drain the crab of any excess moisture then combine with egg white in a mixing bowl.  Season with salt and pepper and stir.   Take the strips of zucchini and place a spoonful of mixture on top.  Roll it up and place seam side down so it sticks and continue until you have used up all the crab.  Set up a breading station and coat the fritters in seasoned flour, then egg and finally seasoned panko.  Set aside in the refrigerator for 15 minutes to let the coating set.  Fry in 350 degree F oil until golden and crispy.  Drain on paper towels and

Prepare grapefruit aioli.  Add grapefruit juice and 1 teaspoon of grapefruit zest to a small saucepan and simmer until reduced by half.  Shut off heat and cool.  In a blender, combine mayonnaise, sour cream and grapefruit reduction.  Serve with warm fritters.