Red Quinoa Crab Cakes with Sriracha Mayo (Recipe)

Posted: January 14, 2014 in Uncategorized
Red Quinoa Crab Cakes with Sriracha Mayo

Red Quinoa Crab Cakes with Sriracha Mayo

Red Quinoa Crab Cakes

1 cup cooked Red Quinoa <–(you can order quinoa here)
1-1/2 to 2 cups lump crab meat
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup diced red pepper
2 tablespoons grated parmesan cheese
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 cup panko breadcrumbs plus extra to coat cakes
2 whole eggs
1/2 cup mayonnaise
Vegetable oil for frying

Mix Red Quinoa, crab, celery, onion, red pepper, parmesan cheese and parsley in bowl and toss until evenly incorporated.
Add salt, black pepper, garlic, red pepper flakes and panko breadcrumbs and continue to blend.
Add eggs and mayonnaise and mix just until evenly incorporated.
Form patties from small handfuls of mixture, then coat the outside in extra panko breadcrumbs.
Heat vegetable oil in a sauté pan over medium heat and brown both sides of patties until golden, about 2 minutes on each side.
Drain on paper towel before serving with your favorite accompaniments.

Makes 4 to 6 servings

——————————————————————–

Notes:

I simply blended 1 cup of mayo with 2 tablespoons of Sriracha Seasoning and a few drops of lemon juice. I also topped the crab cakes with some lemon zest and fresh chopped parsley, as well as placing a few lemon wedges around the plate.

Adding the quinoa makes these bad boys a little more nutritious, cuts down on the cost so you can make more cakes, and adds some nice texture to the mix.  You can also replace the breadcrumbs with rice flours for a gluten-free variety. Feel free to play around and let me know how it turns out!

Comments
  1. Andy says:

    This looks good. Do you find crab species makes a difference? I making this one soon.

    • chefman316 says:

      It sure does…I would still recommend using fresh and locally sourced, but if you can’t find that, I actually prefer the refrigerated canned variety over the frozen stuff.

  2. This recipe looks good I will have to alter the crab for tofu or polenta. Seafood is very high in mercury and radiation. Fukushima anyone? No farmed is not safe either because of the antibiotics. So watch seafood consumption!

    • chefman316 says:

      Although I create recipes for all consumers with all dietary restrictions in check, I don’t think this is the appropriate venue to promote your opinion. Thanks for the suggestions though.

      • I am very sorry if I came across rude. However what about people who may not be aware of what is going on in Japan? Is that fair for that knowledge to not be passed on?

      • chefman316 says:

        Although it is very important…a comment on a recipe someone developed for a fun food blog is not the best way to reach your audience

      • Actually that was not my goal to create a larger audience. I asked a simple question because we are normally seafood lovers and we have not eaten it in a couple years due to radiation. I was hoping you or someone else could maybe sort out those fears. In the meantime if you hate my comment enough go to the edit section and hit delete.

      • chefman316 says:

        I don’t hate your comment one bit and I really do appreciate you taking the time to check out my blog.
        MH

  3. Debbie Spivey says:

    Looks great. Fresh crab is hard to beat, sure wish I could get it more often.

  4. Ngan R. says:

    Wow! Looks fantastic and the sriracha mayo sounds great.

  5. Theresa says:

    Sounds great. Perhaps I’ll try it tonight!

    • chefman316 says:

      Let me know how it turns out!
      MH

      • Theresa says:

        These were FANTASTIC!! I left out the diced red pepper due to sensitivities and, I must admit, I didn’t measure anything (I am so used to just cooking by feel) but both the hubbie and I totally enjoyed these last night. I swung by Whole Foods and got a fresh, local, already-cooked Blue Dungeness crab yesterday afternoon. Being a Midwesterner, it was the first time I actually ever cracked and used a fresh crab. (That will have to be a blog post at An Edible Quest in the coming weeks!) Thanks for the recipe! It has already been put in my ‘Tested and Approved’ electronic cookbook. 😉

      • chefman316 says:

        WOOHOO!!! I am glad you enjoyed!!!!
        MH

  6. awoni3 says:

    I want this now!

  7. o…. my…. jebus……

  8. air-runn says:

    These sound and look amazing! I really like the idea of using quinoa instead of other filler like bread. Will have to try and make these soon!

  9. sim1paleo says:

    Amazing! Going to make this soon 🙂

  10. kaila511 says:

    Looks delicious! I think I could modify your recipe a little to make it fit my allergies. I’ll let you know how it turns out!

  11. Reblogged this on The HealthSpring and commented:
    Yummy recipe from my friend at Nerdsteak!

  12. […] past week, NerdSteak posted an awesome Red Quinoa Crab Cake recipe that I had to try.  However, the recipe included eggs.  After I commented NerdSteak wrote back […]

  13. […] home. Well, that all changed on January 14th…the day chef Mike Haraczh posted a recipe for Red Quinoa Crab Cakes on his Nerdsteak blog. The picture looked great and the recipe looked easy. The day had come to buy my first crab and set […]

  14. These look and sound wonderful! I will definitely be giving these a try!

  15. Miia says:

    Yummy! I have done something similar (quinoa + beans) but adding crab meat is an excellent idea! Thanks 🙂

  16. JW Sayre says:

    Maryland native here. I’m not one for speaking so boldly but I do know one thing for certain in this world…Maryland has the best crab cakes ever…in the world…nay Sir, in the universe. That being said-these look pretty darn good!

  17. Marshall says:

    It’s going to be ending of mine day, except before end I am reading this enormous
    paragraph to improve my knowledge.

  18. […] Red Quinoa Crab Cakes with Sriracha Mayo (Recipe) […]

  19. […] I brought it home. Well, that all changed on January 14th…the day chef  posted a recipe for Red Quinoa Crab Cakes on his Nerdsteak blog. The picture looked great and the recipe looked easy. The day had come to buy my first crab and set […]

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