Quinoa Crab Cakes (Pantry Members)

by | Jan 5, 2016 | Gluten Free Recipes, Main Dishes, Pantry Members Only

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Crab cakes are wonderful, make sure to use the real thing, fake crab just will not do.

Author: Chef Brad
Ingredients
  • 1 cup buttery cracker crumbs or gluten free crackers
  • 2 tablespoons milk
  • 1 cup cooked white quinoa
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh chopped
  • 1 tablespoon baking powder
  • 1 teaspoon McCormick Old Bay Seasoning
  • 1/4 teaspoon salt and pepper
  • 1 egg, beaten
  • 1 pound fresh lump crab meat
  • –
  • Lemon Aioli for Quinoa Crab Cakes:
  • 2 (large) egg yolks
  • 1/2 teaspoon(s) Dijon mustard
  • 1/2 cup(s) extra-virgin olive oil
  • 1 clove(s) garlic, minced
  • 1 tablespoon(s) fresh Meyer lemon juice or regular lemon juice
  • Salt and freshly ground black pepper
Instructions
  1. To make Cakes:
  2. Place cracker crumbs in bowl and moisten with milk.
  3. Add quinoa, Worcestershire sauce, parsley flakes, baking powder, Old Bay Seasoning, Salt, egg, and crab meat. Gently mix so as to keep as much of the lump crab meat together as possible.
  4. Shape Old Bay Crab Cake mixture into patties.
  5. Broil or fry the prepared Quinoa Crab Cakes until golden-brown on both sides.
  6. Serve with Lemon Aioli
  7. –
  8. Lemon Aioli for Quinoa Crab Cakes:
  9. In a medium bowl, whisk the egg yolks with the mustard. Slowly drizzle in the olive oil, whisking constantly, until a thick mayonnaise forms. Whisk in the minced garlic and lemon juice and season with salt and black pepper.

 

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