Oven Baked Crab Cakes w/ Cauliflower – Gluten Free

Say the word “cake” and my kids will eat it!  Seriously though, my toddler was skeptical and that magic word made her want to try some.  This entire meal is PACKED with veggies and it’s gluten free!


πŸ“ŒPin/ Save Recipe: http://pin.it/BaRagUv


Crab Cakes-

  • 16 oz fresh Crab Meat
  • 1/2 cup uncooked Quinoa
  • 2 cups Chicken Broth
  • 1-2 Red Peppers
  • 1 Orange (or green) Pepper
  • 6 Green Onions
  • 2 Eggs
  • 1 Tbsp Seafood Seasoning (such as garlic, paprika, dehydrated onions, cayenne)
  • 1 head of cabbage
  • 1 Lemon (zested)
  • Cooking spray (I prefer avocado oil)
  • Salt & Pepper to taste


  • 1 head Cauliflower
  • Spices – Oregano, parsley, salt, pepper
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste


  • Preheat oven to 400 degrees.
  • Cook quinoa in chicken broth for about 10 minutes or until tender.  Let cool. Make sure liquid is evaporated.
  • Cut up cauliflower and place on parchment paper on a baking sheet.
  • Combine olive oil and herbs in a small bowl. Brush onto cauliflower and sprinkle with salt and pepper. Set aside.
  • Dice peppers and green onion and combine in a large bowl. Add lemon zest.
  • Combine crab meat, quinoa, seasonings, salt and pepper, and eggs with the diced pepper mix.
  • Form into small cakes and place on parchment paper sprayed with cooking spray.
  • Bake crab cakes and cauliflower for 30 minutes.
  • Place crab cakes in a cabbage leaf (like a taco) and enjoy!


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