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I'm so very excited to finally publish my first cookbook, The Thoughtful Chef! I've shared my amazing journey into how I became a chef and the incredible misfortunes that turned into blessings. But the passion I feel for cooking couldn't stop me from moving forward with determination and love. All recipes in this cookbook boasts a wide variety of creative dishes for you to enjoy making. Most of the recipes are gluten-free, organic, and offer interesting nutritional information. The Thoughtful Chef will get your creative juices flowing and show off your cooking skills to your friends and family through your great energy.

Click the green shop button and let your energy help people feel good!

Go To for recipes and sneak peaks from the book!
Mini Crabcakes on cucumber with dill mustard aioli.jpeg

Mini Lemony Crab Cakes- on cucumber with dill mustard mayo




  • 1/3 cup organic mayonnaise

  • 2 large organic eggs

  • 2 tsp organic lemon juice

  • 13 oz dungeness crab meat, or lump crab meat

  • 1/2-3/4 cup Japanese panko bread crumbs, you can use gluten free also

  • 2 Tbsp chopped parsley

  • 1 Tbsp minced red onion

  • Pink salt and black pepper, to taste

  • 24-32 slices 1/4-inch thick hothouse cucumbers

  • Sunflower oil

  • Garnish- microgreens from Trader Joes

Dill Mustard Mayonnaise-

  • 1/4 cup organic mayonnaise

  • 2 Tbsp organic Dijon mustard

  • 1 Tbsp freshly chopped dill weed

  • 1 Tbsp fresh lemon juice




  • In a small bowl, mix the dill mustard mayonnaise ingredients together and set aside. Slice the cucumbers with a Japanese slicer or with a very sharp knife and set on a large serving platter, or use 2 if you don't have a very large one.

  • In another bowl, mix the mayonnaise, eggs,lemon juice, crab of your choice, panko (using 1/2 cup first, you don't want it bready), parsley, onion,salt and pepper to taste. If it feels watery, add a little more panko so it sticks together. The Dungeness crab usually needs a little more. Form the crab into small balls and slightly flatten so they fit nicely on top of the sliced cucumbers, placing them on a sheet pan. In a large saute pan over medium-high heat, coat the pan with sunflower oil and heat until hot. Add the crabcakes 8 at a time cooking until lightly brown, about 1 1/2 -2 minutes. Flip and cook another 1 1/2 -2 minutes. Place on top of the slices of cucumbers. Repeat until all the crab cakes are cooked. Top with the dill mustard mayonnaise and microgreens.



You can always make these larger, the size of a hamburger and serve them on a bun with your favorite accompaniments or on top of your favorite salad.


Sweet Story - I was at Creo Arthouse consignment store in Malibu checking on my sales, and this lovely woman bought 2 cookbooks! I signed and wrote messages to a friend who is gluten free and the other to her daughter who is celiac. It was a wonderful feeling! 

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