MINI CRAB QUINOA CAKES
Make and share this Mini Crab Quinoa Cakes recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- In large bowl, whisk together salt, pepper, mayo, mustard, and lemon. Stir in quinoa, panko, peppers, onions and egg whites.
- Divide mixture into 24 portions. Form each into ½ inch thick patty. Cover and refrigerate 30 minutes.
- Cook in skillet, 2-3 minutes per side or until golden.
Nutrition Facts : Calories 675.9, Fat 17.4, SaturatedFat 2.4, Cholesterol 179.8, Sodium 2655.8, Carbohydrate 62.5, Fiber 5.9, Sugar 5.4, Protein 65.2
MINI CRAB CAKES
Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
Provided by Dannon Oikos
Categories Trusted Brands: Recipes and Tips Dannon Oikos®
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
- Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
- Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
- Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g
MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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- Place crab meat, onions and peppers into a food processor fit with a steel blade. Pulse for a few seconds to combine.
- Add quinoa, ¼ cup almond flour and spices, and pulse 5 – 10 times. Transfer mixture to a large bowl.
- Add eggs and mix until mixture holds together and you can form patties. Add more almond flour 1 tablespoon at a time as needed, mixing completely between each addition.
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- Place in a saucepan and cover with the stock. Bring to a boil, reduce heat to low, cover and simmer until stock is absorbed (the quinoa grains should have what looks like a little hair on each grain). Turn off heat, but leave covered with the lid for about 10 mins, as the steam will continue to cook the quinoa.
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