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
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!