Healthy Crab Cake Mac & Cheese

Cauliflower Puree:

roughly chopped cauliflower (I used fresh for this, but I imagine frozen would work here, too)

low-sodium chicken broth

Crab Mixture:

grass-fed butter

celery, chopped

onion, chopped

red bell pepper, chopped

salt & pepper, for seasoning

garlic, minced

refrigerated crabmeat (I used claw meat because it was the least expensive), drained and picked through for shells

parsley, chopped

low-sodium Old Bay seasoning

zest of 1 lemon

Mac & Cheese:

cooked whole wheat macaroni or medium shells (about 2 cups dry)

cooked cauliflower, chopped into bite-sized pieces (I used a frozen bag that I popped into the microwave)

shredded cheese (I used a combo of monterey jack and colby

salt & pepper, to season

cauliflower puree

couple of Tbs low-sodium chicken broth, if needed

whole wheat panko breadcrumbs