Quinoa Crab Cakes

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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)


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In a small mixing bowl, combine egg, mayonnaise and Old Bay seasoning. 

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In a large mixing bowl, place the crab, green onions, and parsley. Don’t mix yet.

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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.  





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