Quinoa Crab Cakes with Avocado Crema

I've been wanting to make these crab cakes for a while. (Crab cakes are my weakness, and a frequent request on my part for dinner.) I saw these ones that were made with quinoa and figured I now have an excuse to eat them because quinoa is so healthy! ;) I bought the crab forever ago with the full intention of making them within the week, but froze it till I needed it. That week turned into a month amidst all the craziness of the school year finishing and having some time-sensitive materials that needed to be done ASAP for the wedding. FINALLY, I had time to cook a decent meal tonight (after plans to get the dogs groomed fell through), so I busted out this recipe that I found on Pinterest from Rachel Cooks.

I was thrilled at how easy it was to make. Just throw the peppers, onions, and crab in the food processor to get it into smaller, easy to combine pieces. Throw in some cooked quinoa and spices. Let it sit in the fridge to make it easier to handle (I cooked up some sides while this was happening), and then cook them in oil on the stove. They tasted delicious! Definitely 5 stars in my book, and I will most assuredly be making them again.

Quinoa Crab Cakes with Avocado Crema

Ingredients:

 

  • 12 oz. crab meat (I used imitation crab, which I prefer the taste of)
  • ¼ cup finely chopped green onion
  • ½ cup diced red bell pepper
  • 1 cup cooked quinoa (I cooked up 1/2 c dry in 1 c water-bring to boil, then simmer 15 min. It made a little extra)
  • ¼ cup plus 3 T gluten free, all purpose flour (can use regular)
  • 2 large eggs, beaten
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • Salt & pepper to taste
  • Oil for cooking

Directions:

 

  • Place crab meat, onions and peppers into a food processor fit with a steel blade. Pulse for a few seconds to combine.
  • Transfer mixture to a large bowl. Add quinoa, ¼ cup almond flour and spices.
  • Add eggs and mix until mixture holds together and you can form patties. Add more flour 1 tablespoon at a time as needed, mixing completely between each addition.
  • Form mixture into patties and place on a baking sheet. Refrigerate for 1 hour.
  • Heat oil in a pan over medium heat. Cook patties in batches, searing 2 – 3 minutes per side. Rest on a paper towel, covered plate while you finish the others.
  • Serve immediately and top with your favorite creamy dip – I made avocado crema with 2 avocados, 1/4 c sour cream, and 2 T lime mashed together.