Articles & Recipes

Mini Crab Quinoa Cakes

September 21, 2018

Earthy quinoa is the perfect foil for lemony crab. This sophisticated starter is deceptively easy to make, and the layered flavors will impress your guests.

Ingredients Makes 2 dozen cakes

1⁄2 tsp fine sea salt 2 mL
1⁄4 tsp freshly cracked black pepper 1 mL
1⁄4 cup olive oil mayonnaise 60 mL
2 tbsp Dijon mustard 30 mL
11⁄2 tbsp finely grated lemon zest 5 mL
11⁄2 tbsp freshly squeezed lemon juice 22 mL
1 cup cooked quinoa, cooled 250 mL
3⁄4 cup panko or dry bread crumbs (GF, if needed) 175 mL
1⁄2 cup drained roasted red bell peppers, chopped 60 mL
2 large egg whites, lightly beaten 2
1 lb cooked lump crabmeat, drained 500 g
Olive oil


  1. In a large bowl, whisk together salt, pepper, mayonnaise, mustard, lemon zest and lemon juice. Stir in quinoa, panko, roasted peppers, green onions and egg whites. Gently fold in crab, being careful not to break it up much.
  2. Divide crab mixture into 24 equal portions. Form each portion into a 1⁄2-inch (1 cm) thick patty and place on a plate. Cover loosely and refrigerate for at least 30 minutes, until chilled, or for up to 4 hours.
  3. In a large nonstick skillet, heat 2 tsp (10 mL) oil over medium heat. Add 6 patties and cook for 2 to 3 minutes per side or until golden. Transfer to a plate lined with paper towels. Repeat with the remaining patties, adding more oil and adjusting heat as necessary between batches. Serve warm.


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