If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.  

Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.  

NOTES: 

• You can use fresh or frozen crab meat. You can find fresh at the seafood counter at your grocery store. Frozen or canned tend to be less pricey if you want to keep it budget-friendly. 
• We used avocado oil mayonnaise but whatever you have on hand works! 
• We used tamari in this recipe but you can also substitute coconut aminos, or soy sauce if you’re not gluten-free. 
• I used almond flour but feel free to use regular flour if you’re not gluten-free. 
• When mixing the crab meat into the mixture, do your best to keep the crab pieces together. I used a spatula to fold them into the mixture to avoid breaking them apart. This will help the crab cakes keep their shape.  
• Don’t skip the refrigeration step! Chilling the crab mixture for at least 30 minutes will help the crab cakes stay together and not fall apart.  
• For the remoulade sauce, we used Louisiana Hot Sauce but you can substitute Crystal, Tabasco, or any other Creole/Cajun hot sauce. 
• The sauce also calls for Creole seasoning. Our favorite is Slap Ya Mama, but Tony Chachere’s is a good substitute.

INSTRUCTIONS

1. Mix mayonnaise, egg, Old Bay, lemon juice, tamari, mustard, and parsley in a large bowl. 
2. Gently stir in the crab meat and almond flour. Use a spatula so that the crab meat pieces don’t fall apart.  
3. Refrigerate the crab mixture for at least 30 minutes or overnight.  
4. To make the remoulade sauce, whisk all the ingredients until fully combined and refrigerate until ready to use.  
5. Once you’re ready to cook the crab cakes, preheat your oven broiler. Line a baking sheet with parchment paper and grease with half of your melted butter, or one tablespoon. 
6. To form the crab cakes, scoop out ⅓ cup of the crab mixture and gently press using your hands to form the cake. You should have about 6 crab cakes.  
7. Brush the rest of the melted butter onto the tops of the crab cakes. 
8. Broil for about 8-12 minutes, or until golden brown.  
9. Garnish with additional parsley if desired. Serve with remoulade sauce and a lemon wedge and enjoy! 

Servings: 6 crab cakes

These Cauliflower Stuffed Peppers are a lighter version of traditional stuffed bell peppers using cauliflower rice instead of rice, and ground turkey instead of ground beef. Although they’re lighter, they pack plenty of flavor and are surprisingly filling. This recipe technically serves four (one full pepper per person) but if you added a side dish this would be plenty of food for eight people.  

NOTES: 

• We used red bell peppers, but yellow or orange would work great as well.  
• If you’re making your own cauliflower rice, use about ½ head of cauliflower. Either grate it or break it up into smaller florets and pulse it in the food processor until it’s the right consistency. You may need to pulse in batches so your pieces come out even. Don’t over pulse or you’ll end up with a cauliflower puree.  
• If you’re vegan or vegetarian, you can easily sub ground Beyond Meat or black beans for protein instead of ground turkey.  
• These are best right out of the oven, but they do keep for two to three days in the refrigerator. Bake or air fry to reheat. 

INSTRUCTIONS

1. Preheat oven to 375. Lightly grease a 9×13 baking dish with olive or avocado oil. 
2. Heat 2 tablespoons of olive oil in a large skillet. Add ground turkey or meat subsitute and cook until it just starts to brown, stirring to break it up. Add garlic and continue to cook until turkey is browned.  
3. Stir in onions and cook for about one minute. Next add oregano, chili powder, cumin, paprika, cayenne, ground mustard, salt, and pepper. Cook for an additional minute, stirring frequently. Then stir in the riced cauliflower and put the lid on the pan to steam the “rice” for another minute. Remove from heat. Leave the cauliflower slightly underdone as it will keep cooking in the oven.  
4. Stir the salsa into the mixture. 
5. Lightly brush the halved peppers with olive oil or avocado oil, and lightly salt the insides of the peppers to taste (optional). Then spoon about ½ cup of the cauliflower mixture into each pepper.  
6. Arrange peppers on a baking sheet and cover them with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes.  
7. Top with salsa, cilantro, sliced avocado, hot sauce, or any other toppings you like. Serve with lime wedges & enjoy!