Crab, like all other seafood, supports your Kidney function. In addition to the benefits received from the vegetables in these crab cakes—the colorful peppers support your Heart, Stomach, and Spleen—the addition of zucchini gives your Liver an added boost.
2 zucchini, sliced vertically, ends removed
3 Tablespoons olive oil
8 Tablespoons crab cake mixture *
* Find the recipe for Crunchy Crab Cakes here: http://tcmworld.org/recipe/crunchy-crab-cakes/
Preheat the oven to 350°.
After slicing the zucchini, use a spoon to scoop out the flesh and seeds. Set aside for use in another dish, such as Zucchini Scrambled Eggs.
Brush 1 Tablespoon of olive oil over the tops and insides of the zucchini boats. Place the remaining 2 Tablespoons of olive oil in the bottom of the baking dish.
Add the zucchini boats to the baking dish. If needed, slice a bit of the bottom off of each zucchini so it lies flat in the pan.
Scoop 2 Tablespoons of crab cake mixture into each zucchini boat.
Bake for about 20 minutes., or until the zucchini boat is soft.
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