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Hands-on Time
34 Mins
Total Time
54 Mins
Yield
Serves 4 (serving size: 2 cakes and 1 tablespoon tartar sauce)
Photo: Johnny Autry; Styling: Mary Clayton Carl

How to Make It

Step 1

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.

Step 2

Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.

Step 3

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.

Step 4

Preheat broiler to high.

Step 5

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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