Cajun Crab and Quinoa Cakes

Name: Cajun Crab and Quinoa Cakes
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 1 teaspoons black pepper; 59 milliliters finely chopped celery; 1 teaspoon Dijon mustard; 1 large egg white; 59 milliliters plain fat-free Greek yogurt; 59 milliliters chopped green onions; 0 teaspoons ground red pepper; 1 teaspoons kosher salt; 227 grams lump crabmeat, drained and shell pieces removed; 59 milliliters canola mayonnaise; 2 Tbsps olive oil, divided; 1 teaspoons paprika; 118 milliliters uncooked quinoa; 59 milliliters finely chopped red bell pepper; 59 milliliters chopped sweet pickles; 1 thyme sprig; 946 milliliters water

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.

Instructions

Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until mushy. Discard thyme.

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Thyme

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Sauce Pan

Drain, pressing to remove excess water. Cool slightly.

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Water

Combine black pepper, paprika, and red pepper.

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Black Pepper

Red Pepper

Paprika

Combine yogurt, mayonnaise, pickles, and mustard.

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Mayonnaise

Mustard

Pickles

Yogurt

Place crab in a medium bowl; mash slightly.

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Crab

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Bowl

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.

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Bell Pepper

Egg Whites

Quinoa

Yogurt

Place on a parchment-lined plate. Refrigerate 20 minutes.

Preheat broiler to high.

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Broiler

Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops with remaining 1 tablespoon oil.

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Jelly

Roll

Cooking Oil

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Frying Pan

Sprinkle with half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over.

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Pepper

Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned.

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Cooking Oil

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Frying Pan

Serve cakes with remaining sauce.

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Sauce

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Ingredients

Servings:

1teaspoons

black pepper 59milliliters

finely chopped celery 1teaspoon

Dijon mustard 1large

egg white 59milliliters

plain fat-free Greek yogurt 59milliliters

chopped green onions 0teaspoons

ground red pepper 1teaspoons

kosher salt 227grams

lump crabmeat, drained and shell pieces removed 59milliliters

canola mayonnaise 2Tbsps

olive oil, divided 1teaspoons

paprika 118milliliters

uncooked quinoa 59milliliters

finely chopped red bell pepper 59milliliters

chopped sweet pickles 1

thyme sprig 946milliliters

water

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.