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Healthy Crab Cake Mac & Cheese

thefoodieandthefix.com
  • minutes
  • Serves 4

INGREDIENTS

Cauliflower Puree:

2 cups

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

6 tbsp

low-sodium chicken broth

Crab Mixture:

1/2 tbsp

grass-fed butter

1/3 cup

celery, chopped

1/3 cup

onion, chopped

1/3 cup

red bell pepper, chopped

salt & pepper, for seasoning

1 clove

garlic, minced

8 oz

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

2 tbsp

parsley, chopped

1 tsp

low-sodium Old Bay seasoning

zest of 1 lemon

Mac & Cheese:

3 1/2 cups

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

2 cups

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

1 1/3 cups

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

salt & pepper, to season

1 cup

cauliflower puree

1

couple of Tbs low-sodium chicken broth, if needed

1/3 cup

whole wheat panko breadcrumbs