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Crab Salad Zucchini Bites

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 15 - 18


  • 2 large zucchini cut in half lengthwise, seeds removed and then cut into 1-2 inch pieces
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cajun spice
  • 1/2 teaspoon cayenne pepper
  • salt
  • pepper
  • 3/4 pound lump crabmeat
  • 1/4 teaspoon paprika
  • green onions sliced (garnish)


  • Bring a large pot of salted water to a rolling boil. Add the zucchini and cook for 4-5 minutes or until they are slightly tender. Drain, pat dry and set aside.
  • In a large bowl, whisk together the mayonnaise, Greek yogurt, dijon mustard, olive oil, cajun spice, cayenne pepper and a dash of salt and pepper to taste. Gently fold in the lump crab meat and set aside.
  • Scoop about a tablespoon or two of the crab salad onto each piece of zucchini. Sprinkle with paprika and green onions. Refrigerate for an hour before serving.
  • Enjoy!