Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!
I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.
I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.
I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:
- I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
- I added an additional egg, using 2 eggs instead of 1, to help with binding
- I opted for homemade mayonnaise
- I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking
please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)
These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.
Delish Dish | Tags:
almond flour, Appetizer, coconut flour, crab cakes, dairy-free, entertaining, gluten free, grain-free, healthy, Holiday, paleo, snack, super bowl, tasty yummies
Hi, I’m Gina from Skinnytaste and I’m so excited to be a part of Better Homes and Gardens Delish Dish “Month of Healthy Snacks” And I can’t think of a healthier snack, than guacamole! We make guacamole a lot in my house, so I’ve taken this Crab Guacamole recipe and added my own spin to it.
Adding crab to ordinary guacamole gives it a tropical flair, and it’s a great way to add lean protein which keeps us satisfied longer. I love using black bean chips like Beanitos, but any baked chip is great.
The original recipe calls for sour cream, but I find avocado is creamy enough on it’s own so I omitted it. I also added some chopped red onion and minced seeded jalapeño for kick. And because I like a lot of lime in my guac, I used a whole lime. The results were DELISH!
This makes 2 cups or 6 servings. Serving size is 1/3 cup.To see the original Crab Guacamole recipe, click the link.
I’m Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; I’m a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. I recently healed myself from a decade of chronic pain and love sharing my tasty anti-inflammatory recipes with you!
I Recreated this recipe: http://www.bhg.com/recipe/cherry-almond-snack-mix/
This recipe is a healthy redo of a Cherry-Almond Snack Mix. I love whipping up snack mixes because they’re easy to make and perfect when you need a filling snack on the go, but it’s easy to load our mixes with sugar and salt laden ingredients that will end up slowing us down. Here’s a healthier version of the recipe featuring loads of super foods that your body will love.
I suffer from allergies to lots of foods, including dairy and gluten, so I have to be careful about what I put into my body. While it’s difficult to eat around dietary restrictions, my allergies actually encourage me to pick whole, natural foods, and that’s what we should all be eating anyway. It’s empowering to know where my ingredients come from and how they help my body stay strong and healthy.
This snack mix features some of my favorite super healthy foods. Raw almonds are a potent source of protein, potassium, calcium and fiber and are a great food to help you refuel when you experience a lull in your energy. Coconut oil is a healthy, vegan alternative to butter and adds a sweet nutty flavor to the mix. Cinnamon is a one of my favorite cozy spices and a surprisingly good source of antioxidants and fiber.
My healthy snack mix redo is easy to make, easy to store and is the perfect healthy treat to keep you energized and satisfied.
Amie’s Valpone’s Version: Cranberry-Raisin Anti-Inflammatory Snack Mix
I recreated a snack mix that I wanted to revamp with a touch of anti-inflammatory ingredients and lean protein as well as vitamins and minerals instead of making another nibble that’s void of any nutrients! I switched up the ingredient list and removed butter, which is inflammatory to many people since it contains dairy. I also removed the gluten-containing ‘sweetened’ cereal so you aren’t getting any added sugar in this bowl of goodness. Finally, I removed refined white table salt and used Himalayan sea salt for extra nutrients and minerals in every spoonful. My version is gluten, dairy, soy and refined sugar free!
I started with 2 cups of whole grain cereal (not white flour cereal) then I added 2 cups of whole raw almonds and 1 cup of pumpkin or sesame seeds for protein. I melted 2 Tbsp. coconut oil, which is incredibly good for thyroid and stomach health and added that to the mix along with 1/2 tsp. ground cinnamon, 1/4 tsp. Himalayan sea salt, 1 cup dried cranberries, and 1/2 cup raisin in a large bowl; I mixed everything well until it was combined and tossed to coat. Then, I baked it for 20 minutes in a baking dish and stirred the mixture once half way through. I roasted this snack until the almonds were toasted, then removed from the oven and set aside to cool for 30-40 minutes.
Once mixture is cooled, I stirred in 2 Tbsp. chia seeds and 2 Tbsp. flax seeds. Serve as a snack or serve as a breakfast cereal with almond milk and fresh berries. You can easily store this dry snack mix in a sealed container for up to 5 days. Enjoy!
Amie recently healed herself from illness including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; I share my story of how Clean Eating and Detox saved my life and I hope to inspire you to Clean up your food, too. I live in Manhattan, NYC where I cook for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. My work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Come say hello and visit me on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. My first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.
Cheese is easily one of my favorite things in all the world. And I’m not just talking favorite food; I’m talking my favorite amongst all things. My mom told me that she had cravings for cheese when she was pregnant with me, so my love of cheese may have been preordained. In fact, I’ve recently created a few amazing cheese related recipes on my own blog include Pumpkin Mac & Cheese with Bacon and Mini Grilled Cheese Sandwiches.
Today’s post is in celebration of my love of cheese and was inspired by two different things. First, the October issue of BHG. In case you missed it, here’s a little peek inside.
These are cheese balls shaped and decorated to look like apples. Mind blowning. What a fabulous, yet totally simple idea. It’s all in the details.
I was also inspired by this recipe for Bacon Cheddar Cheese Balls from BHG online.
I followed the recipe as written to create my fall-inspired cheese balls. I didn’t have any pimentos on hand, however, so I did substitute chopped kalamata olives. That’s one of things I love about cheese balls – you can readily use any combination of flavors and cheeses to create a delicious spread. My one recommendation for a can’t-miss product: use high-quality cheese and shred it yourself. As much as I love the time-saving benefits of packaged shredded cheese, nothing beats freshly shredded for this recipe.
With the cheese ball mixture made and cooled, I shaped the ball into an organic / natural-looking apple. To complete the look, as in the magazine feature, I snipped a few branches from an apple tree in my backyard and tucked them into the top to simulate a stem.
Details and simple touches like this get me every time. This is what entertaining is all about. These are the small things that guests remember and can’t wait to repeat when they get home or tell their friends about.
Plus, it involves cheese, and who doesn’t love cheese?
Again, you can get the recipe for these cheese balls here. I hope you enjoy the recipe and the presentation.
Michael Wurm, Jr. – Inspired by Charm
More from BHG.com:
Happy Friday! Are you looking for after-school snack ideas that are super easy to make? My favorite treat was always crunchy, creamy puppy chow! Every time I browse Pinterest, I find some really cool variations on the classic treat. Enjoy!
One of my favorite parts of puppy chow is how much it tastes like a bag of candy! Whisk Away Your Worries shows how we can combine the flavors of traditional puppy chow with a famous candy bar in her Butterfinger Puppy Chow!
I just love how easy any puppy chow recipe is to make! Do you have a favorite puppy chow style? Are there any that I missed? Let me know!
Like a lot of people, I’m attempting to be a little more health conscious as we start off this new year. Over the past few weeks my diet consisted mostly of Christmas cookies, cheese and crackers, and plenty of other delicious goodies. While I enjoyed every last sprinkle, my jeans are feeling just a bit too snug around the waist.
As I pay more attention to what I’m eating, one of the hardest things for me to avoid is mid-afternoon and late-night snacking. Those times are my downfalls. So instead of totally avoiding them, I decided to find some healthier alternatives. (Besides, all of the the cookies are gone.)
One of my favorite snacks is hummus, so when I came across a recipe for White Bean Hummus in the newest issue of BHG, I decided to give this homemade version a try.
With only 16 calories and 1 gram of fat per serving, this flavor-packed dish may be one of my new snacking favorites.
Because I love roasted red peppers and happened to have a few on hand, I decided to throw one into the food processor as I was blending up the beans. The red pepper adds a beautiful color and great depth of flavor. With this basic recipe, you can get creative and add any flavors you like, whether it be olives, sriracha, or your favorite blend of spices.
I’m serving my hummus with some pita chips as well as carrots for an extra serving of veggies. You can’t beat that The combination is delicious!
You can find the recipe for White Bean Hummus here. If you’d like to try my version, just toss in a roasted red pepper with your beans before blending.
And let all of us know below: What healthy snack is your favorite?
Michael Wurm, Jr. – Inspired by Charm