I rarely eat crab, but when it’s on sale for half off, I do. I know fish is best fresh, but here in Columbus, Ohio it’s ok to enjoy canned fish…..since nothing is really “fresh” (although the seafood department where I work gets it in probably as fresh as you can find here in Columbus! I only buy my fresh seafood from our seafood department, needless to say). Canned crab is incredibly convenient, and actually quite delicious. When I bought some a few months ago I wasn’t exactly sure what I was going to do with it. At first I thought crab cakes, but then I thought I should try something a little different ( I love crab cakes, but come on, that’s boring). I found this great recipe online for Crab Stuffed Zucchini, and although it was loaded with FODMAPs, I wanted to try it anyway. This turned out to be such a fantastic recipe that I know I will be using this year’s zucchini bounty to make this again and again (and again).
**NOTE: If you are following a low FODMAPs diet you will need to omit the onion. Perhaps you could replace the onion with more pepper ( I haven’t tried this, but it might be tasty!). Also, look for a wheat free bread to make your own bread crumbs (although for most people on this diet, the small amount of unseasoned panko in this recipe shouldn’t cause any problems).
|In the skillet. Mmmmmm…crab!|
|Hollowed out zucchini boats|
|In the oven.|
|Nick added sriracha to his boat. It wasn’t a bad idea actually.|