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Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
34 mins
total:
54 mins
Yield:
Serves 4 (serving size: 2 cakes and 1 tablespoon tartar sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

327 calories; fat 20.2g; saturated fat 2.2g; mono fat 11.4g; poly fat 4.9g; protein 16g; carbohydrates 19.3g; fiber 2.3g; cholesterol 62mg; iron 1.9mg; sodium 604mg; calcium 102mg.