Crab Cake Recipe   1 container of gluten-free breadcrumbs (8-12 oz) 1lb lump crabmeat OR 2 cans (6 oz each) crabmeat, drained, flaked 1 large egg, lightly beaten 2-3 TBSP of Primal Kitchen Extra Virgin Olive Oil Freshly ground black pepper, to taste 1 dash of salt, or to taste 1 small, finely diced bell pepper 1 small, finely diced sweet yellow onion 2-3 minced large cloves of garlic 2 TBSP Primal Kitchen Mayo with Avocado Oil 1 tablespoon of Primal Kitchen Dijon Mustard 1 teaspoon of Old Bay Seasoning 1 lemon, cut into 6 wedges Primal Kitchen Chipotle Lime Mayo for dipping  
  1. Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic. Sauté for about 4 minutes. Do not brown. Remove from heat.
  1. Combine crabmeat, sautéed veggies, breadcrumbs with egg, mayo, Dijon mustard, salt and pepper, and Old Bay seasoning in a large mixing bowl. Thoroughly mix and combine ingredients.
  1. Line a baking sheet with parchment paper. Shape crab cakes and form patties. Place each patty on the sheet. Repeat this process until the entire mixture has been used up.
  1. Heat olive oil in a large frying pan and add 3 to 4 crab cakes. Avoid overcrowding the pan. Brown for about 2 to 3 minutes and flip to brown the other side. Repeat this process until all crab cakes have been cooked.
  1. Serve with lemon wedges and a side of Chipotle Lime Mayo for dipping.

Garlic & Dill Cucumber Salad


2 cucumbers

1/4 onion, thinly sliced

1 Tbsp oil

3 Tbsp lemon juice

1 Tbsp mayo, sour cream, or Greek yogurt

2 Tbsp milk, buttermilk or half and half

1 Tbsp Urban Accents Greek Tzatziki Delish Dip Mix

chopped parsley (garnish)


  1. Place peeled, sliced cucumbers and onion into a large bowl.
  2. In a small bowl, whisk together all ingredients for dressing. Salt to taste. Pour over cucumbers and onions and toss to coat evenly.
  3. Cover and refrigerate for at least 1 hour. Garnish with chopped parsley.


Cranberry Pecan Breakfast Buns


2 cups all-purpose flour

1/4 cup plus 2 tablespoons Sugar In The Raw®, divided

1/4 cup Stevia In The Raw®

1 tablespoon baking powder

1 teaspoon sea salt

1 stick cold unsalted butter, cut into cubes

3/4 cup plus 2 tablespoons 2% milk, divided

1 teaspoon vanilla

12 ounces fresh or frozen cranberries

1 cup powdered sugar, sifted

1/3 cup chopped toasted pecans


  1. In a large bowl, combine flour, 2 tablespoons Sugar In The Raw®, 2 tablespoons Stevia In The Raw®, baking powder, and salt. Using your fingers, work butter into flour until crumbly. Stir in ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.
  2. In a medium saucepan, combine cranberries, ¼ cup Sugar In The Raw®, and 2 tablespoons Stevia In The Raw®. Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes. Transfer to a bowl to cool completely.
  3. Preheat oven to 400°F. Place dough on a lightly floured work surface & roll out into a 16×12” rectangle. Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly. Cut crosswise into 9 rolls, place in buttered 8” round or square baking pan. Bake until browned, about 40 minutes. Let cool in the pan 5 minutes.
  4. In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls. Sprinkle with pecans and serve warm.



Stuffing in the shape of a muffin with lots of extra crispy parts.


1 c. medium chopped celery

1 c. medium chopped onion

1 c. medium chopped mushrooms

1 lb. lean breakfast sausage, cooked and defatted

4 Tbsp or ½ stick of butter

2 c. chicken broth

1 bag/ 5 cups Olivia’s Traditional or Cornbread Stuffing

Salt and Pepper to taste

2 eggs well beaten


  1. Heat oven to 375 degrees.
  2. In a medium sized skillet, cook breakfast sausage. Break into small pieces as it is cooking. When cooked through remove to a plate and drain fat.
  3. While sausage is cooking chop celery, onion and mushroom.
  4. In a large sized skillet melt butter. Add celery, onion and mushrooms and sauté until tender. Add cooked sausage.  Add chicken broth and warm. Remove skillet from heat and add Olivia’s stuffing mix.  Let stand 10-15 minutes to allow broth to soften stuffing cubes.
  5. While stuffing is resting, grease 12 piece muffin tin.
  6. When stuffing mixture has softened, taste and adjust seasoning if needed. Add beaten eggs and stir gently. Spoon stuffing mixture into muffin tins, packing gently and mounding over the top.
  7. Bake in a 375 degree oven for 25 minutes.
  8. Remove muffins from tins and serve.


Leek & Goat Cheese Stuffing


A cross between savory bread pudding and classic stuffing, this dressing is rich with the flavors of leeks and shallots, toasted bread, herbs and celery, all offset by tangy chevre.


12 ounces bread (preferably rustic), thick crusts removed, torn into 1-inch pieces

2 medium leeks, sliced 1/2 inch thick

¼ cup unsalted butter

1 large rib celery, diced

1 medium shallot, thinly sliced

2 medium cloves garlic, thinly sliced

¼ teaspoon fine sea salt

¼ cup dry white or rosé wine

¼ cup parsley leaves, plus more for garnish

1 tablespoon fresh sage leaves

½ tablespoon fresh thyme leaves

Coarse ground pepper, as desired

1 ¾ cups vegetable broth or bouillon dissolved in boiling water, cooled to room temperature

1 large egg

4 ounces crumbled into large pieces Vermont Creamery Classic Goat Cheese


  1. Position rack in upper third of oven. Preheat oven to 350ºF. Lightly butter 9-inch round baking dish or equivalent.
  2. Place bread onto rimmed baking sheet; toast 20-40 minutes or until dry and lightly golden. (Baking time depends on type of bread used. Soft white bread toasts more quickly than heartier breads.)
  3. Place leeks into large bowl; cover with cool water. Separate leek slices to rinse off any sandy dirt; let stand 5 minutes, swirling a few times. Any sand should sink to bottom of bowl.
  4. Melt 3 tablespoons butter in wide skillet over medium heat. When butter is hot, lift leeks from bowl, shaking off excess water. Add to skillet. Add celery, shallot, garlic and salt. Cook, stirring frequently, 5-10 minutes or until tender. Add wine; continue cooking 2-4 minutes or until evaporated.
  5. Place toasted bread pieces in large bowl; add leek mixture, parsley, sage, thyme and pepper. Combine broth and egg; whisk to combine. Pour over bread mixture. Toss well to combine; let stand 5 minutes to absorb a bit of moisture, tossing a few times.
  6. Scoop half of bread mixture into prepared baking dish; top with half of crumbled goat cheese. Top with remaining bread mixture, then sprinkle with remaining goat cheese. Dot with remaining 1 tablespoon butter cut into small pieces.
  7. Bake 40-50 minutes or until top of stuffing is golden and crisp and center is hot. Sprinkle with additional parsley, if desired. Serve warm.