2large zucchinicut in half lengthwise, seeds removed and then cut into 1-2 inch pieces
1/4cupplain Greek yogurt
2tablespoonsextra virgin olive oil
green onionssliced (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.