I do a Costco run, maybe once every four months for toilet paper and other items that I can save on when I buy them in bulk. Each time I go, I am distracted by the endless array of delicious food of which I can afford more than one serving. On a last trip, I picked up a can of lump crabmeat. Sweet, fresh traif. Instead of using the buttery crackers I normally use to bind the crabmeat and seasoning, I pulverized quinoa into quinoa flour. You can also buy it already smashed to powder. The quinoa balances the sweetness of the crab with a slight earthiness, that is unexpected but tasty. Here’s the recipe:
- 2 cups lump crabmeat
- 1 large egg
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon Old Bay Seasoning
- 1/4 Cup Green Onions Roughly Chopped
- 1/4 Cup Parsley Roughly Chopped
- 1/2 Cup Quinoa Flour
- 2 Tablespoons Olive Oil
- 1 Pinch Fleur de Sal (optional)
In a small mixing bowl, combine egg, mayonnaise and Old Bay seasoning.
In a large mixing bowl, place the crab, green onions, and parsley. Don’t mix yet.
Add in the egg, mayo mixture to the large bowl and incorporate the quinoa flour. You can mix it now. The consistency shouldn’t be wet, but should be a little denser.
Form patties by pressing the crab between both hands.
Heat the olive oil in a cast iron pan and let the cake sear for about 2-3 minutes on each side. They should be somewhat browned.
Serve with arugula, heirloom tomatoes, a drizzle of good olive oil and a sprinkle of Fleur de Sal.