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Gluten Free Crab Quinoa Cakes

Gluten Free Crab Quinoa Cakes
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Gluten Free Crab Quinoa Cakes

Created by Amy Fothergill, The Family Chef Part of Ancient Harvest’s Modern Meal Cook-Off Gluten Free Crab Quinoa Cakes are a crispy and delicious gluten-free dish created with Ancient Harvest quinoa and fresh crab.

Ingredients

  • 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

Directions

  1. Heat a medium-sized sauté pan to medium.
  2. Add oil and swirl in pan.
  3. Add scallions and/or onions, and peppers, if using, with salt and pepper until softened without browning. Set aside to cool.
  4. In a large bowl, add cooked quinoa, crab (or salmon or shrimp), mayo, mustard, parsley, dill, salt, Old Bay seasonings, and cayenne pepper and mix. Once the scallions or onion are cool, add to the bowl. Mix well, using a fork if necessary to break apart the crab. Taste and adjust seasonings before you add the egg.
  5. Add the egg and ½ cup of breadcrumbs and mix. Form into 10-12 patties, about 3” in diameter. For mini crab cakes, form into about 20-25, about 1 ½” in diameter.
  6. Place the remaining breadcrumbs in a shallow bowl with a pinch of salt and pepper and mix. Place each crab cake in the breadcrumbs and evenly coat on each side.
  7. Place on a baking sheet (lined with parchment if cooking later) and put into the fridge for 30 minutes. If you are cooking later, cover with plastic wrap.
  8. When you are ready to cook, remove crab cakes about 5-10 minutes ahead of time. Place enough oil in a large sauté pan to cover the bottom and heat over medium heat until hot. Place crab cakes in the pan and cook until golden brown on each side, turning once with a spatula.
  9. Optionally, squeeze fresh lemon juice on top and serve with caper mayo or sriracha mayo.
  10. For the sauces, mix sauce ingredients together in a bowl and serve on the side of the crab cakes.