CRUNCHY CRAB CAKES
The taste associated with the Kidneys is salt, so any type of seafood from the salty ocean – especially shellfish like crab, shrimp, mussels, or lobster – benefits your Kidney function. The vegetables in these crab cakes also benefit other organ functions– red pepper supports your Heart, and yellow and orange peppers support your Stomach and Spleen. Cooking the crab cakes in grapeseed oil gives your heart health an added boost.
[cooked-sharing]
Mix ½ cup of panko, mayonnaise, vegetables, and spices in a bowl.
Fold in the crab meat. Gently mix the remaining ½ cup of panko into the crab meat mixture.
Form the crab into 8 cakes, being careful not to overwork the crab.
Place the crab cakes on a small baking sheet and refrigerate for 1 hour to allow the cakes to come together.
Preheat the oven to 400 and drizzle the grapeseed oil over the crab cakes in the pan.
Bake in the top half of the oven for 30-35 minutes, or until each cake is nicely browned.
Ingredients
Directions
Mix ½ cup of panko, mayonnaise, vegetables, and spices in a bowl.
Fold in the crab meat. Gently mix the remaining ½ cup of panko into the crab meat mixture.
Form the crab into 8 cakes, being careful not to overwork the crab.
Place the crab cakes on a small baking sheet and refrigerate for 1 hour to allow the cakes to come together.
Preheat the oven to 400 and drizzle the grapeseed oil over the crab cakes in the pan.
Bake in the top half of the oven for 30-35 minutes, or until each cake is nicely browned.
