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.
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!
Servings: 4
Calories: 527kcal
Ingredients
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
- 1 ½ tsp white wine vinegar
- 1 ½ 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 1/2 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
Instructions
- in a medium sized bowl combine the quinoa, crab, jalapeno, parsley, garlic, eggs, white wine, mustard, salt, pepper, old bay, paprika, and Panko
- heat olive oil in a skillet over medium high heat
- carefully form the crab mixture into 8 patties
- place 4 patties at a time onto the skillet and cook for 3 minutes or until golden brown on the bottom
- using two spatulas flip the crab cakes over carefully, making sure to not break them apart
- cook another 3 minutes and remove to a paper towel lined plate
Avocado Cream
- add all ingredients except the water into a blender and puree
- if it's too thick, add water a tbsp at a time to thin it out
Balsamic Dressed Salad Greens
- in a large bowl whisk together the olive oil, vinegar, mustard, salt and pepper
- place greens on top and toss
- Place a quarter of the greens on a plate and top with two of the crab cakes
- drizzle the crab cakes with the avocado cream and
- enjoy!!
Nutrition
Calories: 527kcal | Carbohydrates: 22g | Protein: 18g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 1004mg | Potassium: 884mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2070IU | Vitamin C: 46.3mg | Calcium: 108mg | Iron: 3.2mg
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Valerie | From Valerie's Kitchen says
These look incredible and I just love the avocado cream! Pinning 🙂