Quinoa Crab Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine lump crab meat, cooked quinoa, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, and chopped parsley.
• STEP 2.Mix until well combined and form the mixture into patties.
• STEP 3.Heat oil in a skillet over medium heat.
• STEP 4.Add the crab cakes to the skillet and cook until golden brown on both sides.
• STEP 5.Remove from the skillet and drain on paper towels.
• STEP 6.Serve hot with lemon wedges and tartar sauce.

Cooking Tips

• Make sure to squeeze out any excess moisture from the crab meat before using it in the recipe.
• You can use fresh or canned lump crab meat for this recipe.
• For a gluten-free version, use gluten-free breadcrumbs.

Storage and Serving

• Leftover quinoa crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet or oven before serving.
• Serve as an appetizer with a side of tartar sauce or as a main course with a salad.