Crab cakes, yes please! These are a special treat I love to make for dinner, or even a sandwich for lunch. The succulent crab meat mixed with sweet corn and yellow bell peppers is a delight. The quinoa adds a little crunch and its packed with flavor.
Note: To make this vegan, replace the crab meat with artichoke hearts. Make sure to drain the artichokes well and pat dry before adding to the whole mixture. You can replace the egg white and use 1 tbsp. of flax-seed with 3 tbsp. water, or an egg replacer.
Yield: 2 servings
1 (6 ounce) can of crab meat, drained
¼ cup quinoa
½ yellow bell pepper
1 egg white
¼ cup corn
1 tbsp. red onion
1 tbsp. fresh parsley
1 egg white
2 tbsp. bread crumbs
1 tbsp. old bay
1 tsp. dijon mustard
2 tbsp. olive oil
1 tbsp. flax-seed
1 tsp. paprika
1 tsp. nutritional yeast
In a small pot of water cook the quinoa 20-30 minutes until cooked through and the curls have shown. Drain and set aside.
Wash and cut bell peppers and parsley. Mince the parsley and cut the red onion and yellow pepper very fine.
In a medium pan heat on medium high. Add the olive oil and sauté the red onion and yellow pepper for 3-5 minutes until softened, and set aside.
In a medium bowl combine the quinoa, crab meat, peppers, onion, parsley,
flax-seed, egg white, dijon, old bay, paprika, nutritional yeast, breadcrumbs, and corn. Mix until well combined.
Form into 2” balls, Place on a plate or baking pan and put in the freezer for 15 minutes. Take out and flatten the balls using the bottom of a glass.
Heat up a small saute pan with the olive oil and pan fry the crab cakes until lightly golden and cooked through; 3-5 minutes on each side, and serve.
Let me know what you think in the comments below and happy cooking!