Quinoa Crab Cakes

Quinoa Crab Cakes_Real housemoms

I realized that I never eat crab!  I love it but we really never eat it.  Once I realized this I also KNEW that I had to have some fast!  It’s not the cheapest though so I wanted to come up with a way to stretch it a bit.   We’re eating quite a bit of quinoa right now as I watch what I eat a bit more getting ready for my brother’s wedding.  It’s a great source of protein that can easily be added to a salad.

Quinoa Crab Cakes

These quinoa crab cakes are so good!!!  They really are very simple to make!  When you serve them on a plate of balsamic mixed greens they look fancy enough to serve for a special occasion!

Quinoa Crab Cakes
Prep time
Cook time
Total time
These Quinoa Crab Cakes take the classic crab cake to a whole new level. Topped with a tasty avocado cream and placed on top of simple mixed greens they’re a complete meal, super simple and fancy enough for a special occasion!
Recipe type: Main Dish
Serves: 4
Qinoa Crab Cakes
  • ⅓ cup cooked quinoa
  • 8 oz. lump crab meat
  • ½ jalapeno, deseeded and finely chopped
  • ½ cup fresh parsley, chopped
  • 1 garlic clove, chopped
  • 2 eggs, beaten
  • 1½ tsp white wine vinegar
  • 1½ tsp Dijon Mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Old Bay seasoning
  • ½ tsp paprika
  • ½ cup Panko bread crumbs
  • 2 tbsp olive oil
Avocado Cream
  • 2 avocados
  • ¼ cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • up to ½ cup water
Balsamic Dressed Salad Greens
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp Dijon Mustard
  • salt and pepper to taste
  • 8 cups mixed greens
  1. in a medium sized bowl combine the quinoa, crab, jalapeno, parsley, garlic, eggs, white wine, mustard, salt, pepper, old bay, paprika, and Panko
  2. heat olive oil in a skillet over medium high heat
  3. carefully form the crab mixture into 8 patties
  4. place 4 patties at a time onto the skillet and cook for 3 minutes or until golden brown on the bottom
  5. using two spatulas flip the crab cakes over carefully, making sure to not break them apart
  6. cook another 3 minutes and remove to a paper towel lined plate
Avocado Cream
  1. add all ingredients except the water into a blender and puree
  2. if it’s too thick, add water a tbsp at a time to thin it out
Balsamic Dressed Salad Greens
  1. in a large bowl whisk together the olive oil, vinegar, mustard, salt and pepper
  2. place greens on top and toss
  3. Place a quarter of the greens on a plate and top with two of the crab cakes
  4. drizzle the crab cakes with the avocado cream and
  5. enjoy!!


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Hi Everyone!

Welcome to Wednesday Whatsits.


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Here’s what we’ve been up to lately.

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