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
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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!
This looks good. Do you find crab species makes a difference? I making this one soon.
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.
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!
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?
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.
I don’t hate your comment one bit and I really do appreciate you taking the time to check out my blog.
MH
Looks great. Fresh crab is hard to beat, sure wish I could get it more often.
Wow! Looks fantastic and the sriracha mayo sounds great.
Thank you so much!
Sounds great. Perhaps I’ll try it tonight!
Let me know how it turns out!
MH
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. 😉
WOOHOO!!! I am glad you enjoyed!!!!
MH
I want this now!
o…. my…. jebus……
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!
I hope you do and let me know how they turn out!
Amazing! Going to make this soon 🙂
I think you should! Take a picture and let me know how they turn out.
MH
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!
What allergies do you have…I can give some great suggestions!
MH
I have Celiac (so no gluten), and I’m allergic to dairy, eggs, safflower, tapioca, rosemary, cinnamon, and annatto seed. (Most of which aren’t in this recipe, but I thought I should be thorough).
I would replace the eggs with maybe gelled chia seeds and replace the breadcrumbs with something like rice flour to bind it together, and you can dust the cakes in the rice flour before frying for a little extra crunch
Perfect, thank you so much for the suggestions. I cannot wait to cook them!
Not a problem! I am pretty good with allergen replacement so let me know if you have any other questions.
MH
Here’s my attempt at modifying your crab cakes: http://glutenfreelife247.com/2014/01/18/red-quinoa-crab-cakes/. Thank you so much, they were absolutely delicious!
Looks great
Reblogged this on The HealthSpring and commented:
Yummy recipe from my friend at Nerdsteak!
Beautiful picture!!
[…] 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 […]
[…] 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 […]
These look and sound wonderful! I will definitely be giving these a try!
Thank you! Let me know how it turns out.
MH
Yummy! I have done something similar (quinoa + beans) but adding crab meat is an excellent idea! Thanks 🙂
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!
It’s going to be ending of mine day, except before end I am reading this enormous
paragraph to improve my knowledge.
[…] Red Quinoa Crab Cakes with Sriracha Mayo (Recipe) […]
[…] 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 […]