Grilled Crab and Zucchini Boats

Serves two

1 small-medium zucchini - 7"-8" long

1 6oz can of cooked crab meat, drained thoroughly

3T bread crumbs

2T mayonnaise 

1 tsp lemon zest 

1/2 tsp lemon juice

1/2 tsp salt-free all purpose seasoning 

1/4 tsp dill weed

1 slice onion minced

1 clove garlic minced

1 3" rib celery minced

Salt and pepper

Olive oil

Sriracha Citrus Aioli, optional (recipe below)

Long skewers and aluminum foil

Slice zucchini in half lengthwise. Using a melon baller or small spoon, carefully scoop out a trough in each half, about 1/2" deep, 1/4" from sides and 1/2" from ends. Lightly coat both halves with olive oil 

and sprinkle trough with salt and pepper. In a small bowl, mix crab, breadcrumbs, mayo, spices and veggies, along with a dash of salt and pepper. Let sit 5 mins. Carefully fill both halves of zucchini with crab mixture. To keep the zucchini stable on the grill it's recommended to skewer with two skewers. If using wood, remember to soak in warm water for a couple minutes first. Set grill to a medium heat and once hot place the boats zucchini side down and loosely tent with a piece of aluminum foil. Cook covered for 5-7 minutes. Turn heat to low, remove foil tent and cook for an additional 2-3 mins. Remove from heat, place on plate and drizzle with sriracha citrus aioli and additional sriracha, if desired. Serve hot. 

Sriracha & Citrus Aioli

2T mayonnaise 

1 tsp sriracha

1/2 tsp lemon juice 

1/2 tsp lemon zest

Skewered boats, pre-grilling