8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/2 teaspoon kosher salt
1 large egg white
2 tablespoons olive oil, divided
How to Make It
Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until mushy. Discard thyme. Drain, pressing to remove excess water. Cool slightly.
Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.
Place crab in a medium bowl; mash slightly. Add quinoa, 1/2 teaspoon spice mixture, half of yogurt mixture, bell pepper, and next 4 ingredients (through egg white); stir gently. Divide mixture into 8 equal portions; gently pat into a 3-inch-wide patty. Place on a parchment-lined plate. Refrigerate 20 minutes.
Preheat broiler to high.
Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops with remaining 1 tablespoon oil. Sprinkle with half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over. Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned. Serve cakes with remaining sauce.
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This recipe has great flavor and is a very close substitution for your regular all-crab cake. It falls apart easily so I wasn't able to flip it. I just broiled it on the one side longer and then turned the oven down to 350 and baked it for 10 minutes. The whole family loved it.
I've made these a few times with no substitutions and find them delicious. They are hard to flip and fall apart easily, but if you make the cakes smaller and just have more of them they are much easier to flip!
Tried this last week and found it too wet and crumbly. Made some adjustments, eliminated the yogurt, used dill pickle relish (drained with excess liquid pressed out) to better compliment crab. Mixed everything at one time, except 1/2 mayo mix. I found over mixing breaks up the crab too much. Used whole egg to bind and cooked in my Cuisinart Griddler. They were great! No oil needed and no falling apart.
My husband and both loved these. They were tough to flip, but it was doable using 2 spatulas together. Nice flavor and texture, the quinoa was a tasty change from breadcrumbs. Will definitely make again!
These were easy enough to make, but they fell apart easily (very difficult to keep together when forming and flipping) and the end result was so-so. In the August 2012 issue of CL there is a recipe for Crab and Corn Cakes- it's much more delicious.