The Healthy Spiralizer Cookbook (44 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 268; Total Fat: 25g; Saturated Fat: 2g; Cholesterol: 66mg;
Total Carbs: 11g; Fiber: 3g; Protein: 20g

FOR THE CRAB CAKES

2 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles

1 pound lump crab meat

2½ tablespoons Garlic Aioli (
here
)

½ red bell pepper, seeded and minced

3 scallions (white and green parts), minced

½ cup almond meal

1 teaspoon Old Bay seasoning

2 tablespoons olive oil

FOR THE AIOLI

1 cup Garlic Aioli (
here
)

Zest of 1 lemon

Zest of 1 lime

1. Cut the carrot noodles into 1-inch julienne.

2. In a large bowl, combine the carrot noodles, crab, aioli, red pepper, scallions, almond meal, and Old Bay seasoning. Mix carefully to combine well. Form the mixture into eight cakes. Refrigerate for 1 hour.

3. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the crab cakes and cook until golden brown on both sides, 3 to 5 minutes per side.

4. In a small bowl, mix the aioli with the lemon zest and lime zest. Serve with the crab cakes.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 269; Total Fat: 14g; Saturated Fat: 10g; Cholesterol: 20mg;
Total Carbs: 19g; Fiber: 4g; Protein: 18g

3 tablespoons coconut oil

4 scallions (white and green parts), minced

1 red bell pepper, seeded and minced

4 garlic cloves, minced

Zest and juice of 1 orange

2 tablespoons wheat-free tamari or coconut aminos

½ teaspoon stevia

½ teaspoon homemade Sriracha (
here
) or store-bought

8 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles

12 ounces smoked salmon, chopped

1. In a large sauté pan, heat the coconut oil over medium-high heat.

2. Add the scallions and bell pepper and cook, stirring occasionally, until vegetables are soft, about 5 minutes.

3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

4. Add the orange zest and juice, tamari, stevia, sriracha, and carrot spaghetti. Cook, stirring occasionally, until the spaghetti is al dente, about 5 minutes.

5. Stir in the salmon. Cook to heat through.