Zucchini Pancakes With Crab Béchamel Sauce

2 cups all purpose flour
4 cups zucchini, unpeeled and grated
3 eggs
1 cup milk
1/2 tsp. salt
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp. dried oregano

In a large bowl, whisk together flour and eggs, add milk, salt, 
garlic, 1 Tbsp. olive oil and zucchini. Let batter stand for 20-30 
minutes before cooking.  Place a small amount of oil in a skillet 
and heat to medium high heat. Pour 1/4 cup batter for each pancake 
in the skillet, allow to cook about 1-2 minutes per side or until 
golden brown. Place cooked pancakes on paper towels to drain and 
serve with crab béchamel sauce.

Sauce:
1/4 cup butter
1/3 cup flour
2 cups milk
1/4 tsp. ground nutmeg
salt and pepper to taste
1 cup backfin crabmeat

Melt butter in a saucepan and gradually add flour whisking 
constantly. Cook for several minutes and slowly add milk again 
whisking constantly. Continue to cook over medium-high heat until 
mixture starts to thicken, about 5 minutes, add nutmeg, salt and 
pepper, and crabmeat.  Stir and serve over zucchini pancakes.