@ttweseddy: She was just 16…” A teenage girl from the Cleckheaton area has died after being found seriously injured in the street. She’s been named locally as Chloe Watson. Police were called in the early hours of the morning… and found her with severe injuries. People nearby tried to save her. CPR in the street. Waiting for an ambulance. But she didn’t make it. Reports say she was stabbed in the back during an altercation… allegedly linked to a dispute over a boy. Four people have now been arrested on suspicion of murder. Two 18-year-old women. A 19-year-old man. And a 17-year-old boy. Right now, a family is grieving… and a community is trying to process how this escalated so far. Because this wasn’t just a fight. This ended in a 16-year-old losing her life. #chloewatson #cleckheaton #leeds #westyorkshire #uknews

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Wednesday 01 April 2026 01:28:08 GMT
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🌊Coastal King Crab Cakes with Fresh Dill Aioli  Gluten Free & Dairy Free  ➡️Follow OMG She’s Gluten Free for more healthy gluten free recipes! Golden, crisp edged crab cakes made with sweet king crab, vibrant garden vegetables, and rosemary almond flour crackers for a fragrant, gluten free crunch. Served with a silky, dairy free dill lemon aioli that adds brightness and a fresh herbal finish. Recipe⬇️ 🦀 Gluten-Free King Crab Cakes Ingredients 	•	4 fresh king crab legs, meat removed and gently flaked 	•	1/2 red bell pepper, finely diced 	•	1/2  green bell pepper, finely diced 	•	1 bunch green onions, chopped 	•	2 stalks celery, finely diced 	•	2 tbsp fresh parsley, chopped 	•	½ cup mayonnaise (gluten free) 	•	1 large egg 	•      2 cups rosemary almond flour crackers, crushed (gluten free) 	•	Salt and freshly cracked black pepper, to taste         •     avocado oil (to drizzle over top and to lightly grease pan)  Instructions: 	1.	Prepare the Crab: Carefully remove the meat from the king crab legs, checking for shell fragments. Gently flake into large pieces, keeping the texture intact. 	2.	Mix the Base: In a large bowl, combine red and green bell peppers, green onion, celery, parsley, mayonnaise, and egg. Season lightly with salt and pepper. 	3.	Fold & Bind: Gently fold in the crab meat. Add crushed rosemary almond flour crackers and mix just until combined — avoid overmixing to keep the cakes tender and the crab from breaking apart.  	4.	Form the Cakes: Shape into evenly sized patties (about 3–4 inches wide). 	5.	Cook: Preheat oven to 425° F. Add a thin layer of avocado or olive oil to a sheet pan. Place crab cakes onto the sheet pan evenly spaced. Bake for about 20 minutes or until vegetables have become tender and the cakes are lightly crisp.  	6.	Serve Serve warm with dill lemon aioli and a fresh squeeze of lemon. 🍋 Fresh Dill Aiolo  Ingredients 	•	½ cup vegan mayonnaise (gluten-free) 	•	2 tbsp fresh lemon juice 	•	1 tbsp fresh dill, finely chopped Instructions: 1. In a small bowl combine the mayo, dill, and lemon juice. Stir until well combined. Refrigerate before serving.  Enjoy! Mangia! 👩🏻‍🍳💕 #glutenfreefood #celiacsafe #healthyeating #omgshesgf
🌊Coastal King Crab Cakes with Fresh Dill Aioli Gluten Free & Dairy Free ➡️Follow OMG She’s Gluten Free for more healthy gluten free recipes! Golden, crisp edged crab cakes made with sweet king crab, vibrant garden vegetables, and rosemary almond flour crackers for a fragrant, gluten free crunch. Served with a silky, dairy free dill lemon aioli that adds brightness and a fresh herbal finish. Recipe⬇️ 🦀 Gluten-Free King Crab Cakes Ingredients • 4 fresh king crab legs, meat removed and gently flaked • 1/2 red bell pepper, finely diced • 1/2 green bell pepper, finely diced • 1 bunch green onions, chopped • 2 stalks celery, finely diced • 2 tbsp fresh parsley, chopped • ½ cup mayonnaise (gluten free) • 1 large egg • 2 cups rosemary almond flour crackers, crushed (gluten free) • Salt and freshly cracked black pepper, to taste • avocado oil (to drizzle over top and to lightly grease pan) Instructions: 1. Prepare the Crab: Carefully remove the meat from the king crab legs, checking for shell fragments. Gently flake into large pieces, keeping the texture intact. 2. Mix the Base: In a large bowl, combine red and green bell peppers, green onion, celery, parsley, mayonnaise, and egg. Season lightly with salt and pepper. 3. Fold & Bind: Gently fold in the crab meat. Add crushed rosemary almond flour crackers and mix just until combined — avoid overmixing to keep the cakes tender and the crab from breaking apart. 4. Form the Cakes: Shape into evenly sized patties (about 3–4 inches wide). 5. Cook: Preheat oven to 425° F. Add a thin layer of avocado or olive oil to a sheet pan. Place crab cakes onto the sheet pan evenly spaced. Bake for about 20 minutes or until vegetables have become tender and the cakes are lightly crisp. 6. Serve Serve warm with dill lemon aioli and a fresh squeeze of lemon. 🍋 Fresh Dill Aiolo Ingredients • ½ cup vegan mayonnaise (gluten-free) • 2 tbsp fresh lemon juice • 1 tbsp fresh dill, finely chopped Instructions: 1. In a small bowl combine the mayo, dill, and lemon juice. Stir until well combined. Refrigerate before serving. Enjoy! Mangia! 👩🏻‍🍳💕 #glutenfreefood #celiacsafe #healthyeating #omgshesgf

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