Riceworks Review and Giveaway // Crab and Avocado Salad Recipe

logo (1)Jeremy and I LOVE chips. Every Sunday we open a bag of tortilla chips, crunchy crackers, potato chips, etc. and site down to watch the Patriots. While I am sad they won’t be playing this Sunday, we will still be watching the Superbowl and indulging in delicious Riceworks as we watch the Broncos try to beat the Panthers. 

This Sunday we will be eating Riceworks rice crips, aka a delicious tortilla chip alternative. Riceworks offer a gluten free better-for-you rice chip experience! Riceworks products are a gluten free indulgence with no artificial flavors or preservatives and taste better than most tortilla chips we’ve ever tried. Riceworks are made with whole grains and no gluten, soy or high-fructose corn syrup, and they have plenty of milk-free flavor options too. 


Jeremy and I were so impressed with each mouthwatering flavor. I usually do not like sweet chili flavored – or really any chips with added flavoring – but these were deliciou. Each bag we opened, we were so impressed with the flavor – we could taste the real ingredients, no funny aftertaste or powedery mess left on our hand from the added coloring or flavoring. And the chips were not too salty, thank goodness! 

Riceworks has several creative, mouthwatering flavors to tantalize your tastebuds, including: 

  • Sea Salt
  • Sea Salt & Black Sesame
  • Black Japonica Rice
  • Sweet Chili 
  • Salsa Fresca 
  • Sundried Tomato 
  • Wasabi Soy & Ginger
  • Olive Oil Parmesan & Basil
  • Rosemary Garlic & Balsamic Vinegar
  • Spicy Spanish Cheese Blend

My favorite flavor is the Sea Salt & Black Sesame. The black sesame gives the riceworks a lightly nutty flavor while the wild rice adds extra hearty crunch and texture. Combined, they produce a earthy taste that is delicious on its own or paired with mild dips or spreads. 


Riceworks pair well with all sort of yummy ingredients and are even a great substitute in recipes where other products like breadcrumbs and chips are normally used. They have great crunch and great flavor! So you can easily eat Riceworks with your favorite salsa or guacamole recipe or add them in to dips (and other recipes) for added crunch. 


Crab and Avocado Salad
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  1. 1 bag of Sea Salt and Black Sesame Chips,
  2. 3/4 lb. crab meat or imitation crab
  3. 2 tbsp. mayonnaise
  4. 1 tbsp. mustard
  5. 2 green onions, diced
  6. 1 avocado, halved,pitted & diced
  7. 1 lemon, juiced
  8. salt & pepper to taste
  1. In a large bowl, combine crab meat, mayonnaise, mustard, green onions, and avocado. Mix thoroughly, but gently. You don’t want to mash the avocado!
  2. Take a handful of Chips and break them. Add them to the bowl with the lemon juice, salt and pepper. Adjust according to taste.
  3. Cover and refrigerate for at least an hour before serving.
  4. Serve with wild ricework
  1. *I added the handful of chips to the recipe for extra crunch. This is great if eating the crab salad on a salad!
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

Not only did Riceworks send me samples of their delicious chips, they have offered to give TWO lucky readers the chance to win Riceworks chips! To enter, click on the rafflecopter below. 

a Rafflecopter giveaway

This giveaway will end on February 8, 2016 at 11:59pm. Open to US residents only. 

You can purchase Riceworks online via their online store and at grocery stores nationwide.   



Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.



Trans-Ocean Crab Classic // Gluten Free Imitation Crab & More!


Until last week, I had no idea that there was a gluten free imitation crab product that existed. I haven’t had a California roll in over 6 years, and I was beyond thrilled when I learned that Trans-Ocean makes gluten free imitation crab. So now I can make my own California rolls at home!  

Trans-Ocean has been making surimi seafood (imitation crab meat) in Bellingham, WA since 1985. For most of those years, they have used wheat-containing ingredients in many products. But a few years ago, they became aware that some people were buying only their Crab Classic Chunk Style and Lobster Classic products because they were made without wheat ingredients and thus, satisfied their gluten-free diet needs. After speaking with people who suffer from celiac disease and non-celiac gluten sensitivity, they made a change to their wheat-containing products. 

Effective Fall 2014, their production plant became a dedicated, 100% gluten-free facility and all of their products are now gluten-free! You’ll find a gluten-free banner on all packaging. Be assured, products have the same delicious flavor and high quality that has made them America’s #1 brand of surimi seafood.

Trans-Ocean offers a variety of gluten free imitation crab and seafood products: 

  • Crab Classic Flake
  • Crab Classic Chunk
  • Crab Classic Leg
  • Crab Classic Shred
  • Crab Supreme
  • Lobster Classic
  • Shrimp
  • Scallops
  • Smoked Salmon 

Crab Avocado Cucumber Stack

Crab Classic is made from a mix of wild and sustainable Alaska Pollock, certified by the Marine Stewardship Council as a responsibly harvested seafood, and king crab meat. Fully cooked and ready-to-eat, Crab Classic is perfect for quick and easy salads, appetizers, hot dishes and more. After trying a few of the different styles of Crab Classic, I have to say that I am a fan!  The crab tasted good, not too salty and not fake at all. I’ve been experimenting in the kitchen and I’ve made Jeremy eat quite a few crab dishes this week! One of my favorites is below!



Crab Avocado Cucumber Stacks
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  1. 1 pkg (8 oz) Crab Classic, Chunk Style
  2. 1 avocado, firm but ripe, diced
  3. 1 cucumber, diced
  4. juice of one lemon
  5. 1 green onion, finely chopped
  6. salt and pepper to taste
  1. In a bowl, combine the avocado, lemon juice, green onion, salt and pepper
  2. Place a 3-inch-wide round biscuit cutter in the center of an individual plate.
  3. Press 1/4 cup of the cucumbers in the bottom of the cutter using the back of a spoon.
  4. Next, stack the layer of avocado on top of the cucumbers.
  5. Lastly add the Crab Classic to the top layer.
  6. Top with green part of the scallions.
  7. Gently lift the cutters up and away from the plate to reveal the tower.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/


We also tried the shrimp and made it with pasta and marinara sauce. Simple, yet delicious! 


Trans-Ocean, is a strong supporter of sustainable fisheries management. As such, they have sought certification for the Trans-Ocean brand seafood products from the Marine Stewardship Council (MSC). Trans-Ocean has been at the forefront of promoting MSC as a mark of quality and environmental responsibility to the consumer market. In addition to supporting the long-term sustainability of the ocean’s resources, Trans-Ocean also extends great effort to minimize the environmental impacts of their processing operation.

You can find Trans-Ocean products at grocery stores nationwide


Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.



Crab Cakes and Remoulade Sauce Gluten Free & Dairy Free

These gluten free crab cakes are easy to make and have all the flavor of traditional crab cakes. IMG_5992

Crab Cakes

16 oz jumbo lump crab
¼ cup green onion
1 red pepper, finely diced
½ onion, finely diced
1 celery stalk, finely diced
1-2 teaspoons minced garlic
1 Tablespoon Dijon mustard
¼ cup mayo
2-3 Dashes Tabasco sauce
Juice of 1 lemon
1 Tablespoon Chili Sauce
1 box Glutino Gluten Free Vegetable Crackers
1 Tablespoon olive oil
1 Tablespoon Old Bay Seasoning
Salt and pepper to taste

  1. Heat 1 Tablespoon Oil. Sauté vegetables until translucent.
  2. Let vegetable mixture cool completely.
  3. Finely grind the crackers in a food processor.
  4. Once cooled, mix the vegetable mixture with the crab, green onions, mayonnaise, mustard, lemon juice, Tabasco, chili sauce, Old Bay, salt and pepper.
  5. Form crab mixture into approximately 12-14 patties.
  6. In a skillet or griddle, brown crab cakes on both sides for 3-4 minutes per side, until golden brown.
  7. Bake crab cakes at 375F for 12-15 minutes, until hot all the way through.
  8. Serve warm with slice of lemon and remoulade sauce (recipe below). IMG_5989

Remoulade Sauce

1 celery stalk, diced
½ cup mayo
1 Tablespoon Dijon
I Tablespoon chili sauce
1/8 cup chopped olives
1 teaspoon minced garlic
juice of ½ lemon
¼ cup green onion
3-4 dashes of Tabasco sauce
salt and pepper to taste

1. Combine all ingredients in a bowl.  Serve Chilled with crab cakes. Enjoy!