Celebrations

May is a beautiful time with blooming of trees and flowers. It also marks the birthday of my older daughter, Lindsay. As is tradition in our family (and we are big on traditions!), everyone gets to choose what favorite meal and dessert he/she would like for the family meal. Lindsay's choice this year was the crabcake recipe with coleslaw. She also requested a gluten-free yellow cake with some type of buttercream frosting. I have not made the yellow cake in years and of course, went to my Basic Food Preparation cookbook from college days, which is now held together by elastics! I have created a foolproof way to convert regular recipes into gluten free options and I decided to make a mocha frosting with some leftover black coffee and a heaping spoon of cocoa powder. The cake was a hit as well as the meal! I love celebrations and especially the creative aspect of planning the party or gathering. The outcome is usually one of complete satisfaction, as gathering people together is a part of my soul's purpose here on earth. I enjoy feeding people with food, love and a sense of belonging. Today is Memorial Day and this was typically a day that my girls and I would travel to my folks' house for the annual parade and cookout. While this tradition is no longer in place, we are looking forward to July 4th at Red Rock - more to come! With anticipation, Julie Try the Paleo Version of Southern Crabcakes - delicious Paleo Southern Crab Cakes with Rémoulade Dipping Sauce Serves 4 10 ounces fresh lump crabmeat 4 tablespoons ground flax seed ¼ cup green onion, chopped ¼ cup non-fat mayonnaise, divided 2 egg whites, lightly beaten or 1 egg 1 tablespoon spicy brown mustard, divided ½ teaspoon hot pepper sauce, divided 1 teaspoon olive oil 1 lemon, cut into wedges Directions: 1. Preheat oven to 200°F. 2. Pick out and discard any shell or cartilage from crabmeat. 3. In a medium bowl, combine crabmeat,ground flax, green onions, 2 tablespoons mayonnaise, egg or egg whites, ½ tablespoon mustard and ⅛ teaspoon hot pepper sauce; mix well. 4. Using ¼ of the mixture per cake, shape into 4½-inch-thick cakes. 5. Heat 1 teaspoon of oil in large skillet over medium-high heat. 6. Add crab cakes; cook 4 to 5 minutes per side or until golden brown. 7. Transfer to serving platter; keep warm in oven. 8. For the dipping sauce, combine remaining mayonnaise, mustard and hot sauce in a small bowl; mix well. 9. Serve crab cakes warm with dipping sauce and lemon wedges.