Cajun Crab and Quinoa Cakes
The recipe Cajun Crab and Quinoa Cakes could satisfy your Creole craving in around 54 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 340 calories, 16g of protein, and 23g of fat each. If you have ground pepper, lump crabmeat, dijon mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet.
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.
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.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.
Antica Chardonnay (Mountain Select)The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.