3 lbs. Lump Crabmeat (cleaned)
1 Cup Mayonnaise
1 Cup Zucchini (small dice)
1⁄2 Cup Shallot (minced)
3⁄4 Cup Pesto
2 Tbs. Worcestershire
1 Tbs. Tabasco
1⁄4 Cup Mustard
Salt & Pepper (to taste)
2 Cups Panko Breadcrumbs (or as needed)
Panko Breadcrumbs (additional, as needed to coat)
In a large mixing bowl combine the mayonnaise, eggs, zucchini, breadcrumbs, pesto, Worcestershire, Tabasco, mustard, shallots, salt and pepper.
Whisk together until smooth and thick.
Gently fold in the crabmeat, form into 1 1⁄2 ounce cakes, coat with panko breadcrumbs and freeze.
Pesto Sauce (any pesto recipe will do)