Note: For ease of cooking, I used ready-prepared crab cakes.
–crabmeat patties (4)
–broccoli (half a head, divided by stems)
–green onions (4 stalks, chopped)
–zucchini (1, small, sliced, fresh)
–salt and pepper
–extra virgin olive oil
–teriyaki sauce (one-eighth cup)
–ginger (1 tablespoon, dried, bottled)
–Dijon mustard (1 tablespoon, bottled)
–minced garlic (1 tablespoon)
–white wine (one-eighth cup)
1 – Place the teriyaki sauce, ginger, Dijon mustard, minced garlic, and white wine in a small mixing bowl. Stir well. Set aside.
2 – Place the broccoli around the edge of a large baking dish. Season with salt, pepper, and olive oil. Drizzle some of the sauce on top. Microwave on high for 2 minutes.
3 – Place the zucchini in the middle of the large baking dish. Season with salt and pepper. Drizzle some of the sauce on top. Microwave on high for 2 minutes (this includes the broccoli as well).
4 – Place the crabmeat patties on top of the vegetables. Top with green onions.
5 – Microwave the dish for 1 and one-half minutes more.
6 – Serve 1 crabmeat patty per person, hot, with vegetables and sauce.
–crabmeat patties and vegetables with sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.