Gluten Free Crab Quinoa Cakes

• 2 teaspoons olive oil
• 2 shallots or ½ onion, minced
• Pinch of salt
• ¼ teaspoon ground pepper
• 1 cup cooked Ancient Harvest Harmony quinoa (see package for directions)
• 12 oz crabmeat, squeezed dry (alternatively, you can use drained, canned salmon or cooked chopped shrimp)
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1-2 tablespoons chopped parsley (fresh or dried)
• ½ – 1 teaspoon sea salt
• ¼ teaspoon dried dill
• ¼ teaspoon Old Bay® seasoning
• 1-2 pinches of cayenne pepper
• 1 egg, beaten
• 1 cup gluten-free breadcrumbs*, divided in half
• Vegetable oil for frying
• ½ lemon

For Caper Mayo:

• ½ cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoon capers
• Freshly ground pepper
• Pinch of sea salt

For Sriracha Mayo:

• ½ cup mayonnaise
• 1 teaspoon Sriracha (hot chili paste)
• Juice of ½ lime or 1 teaspoon lime zest