Crab Cake Recipe
quinoa crust, cilantro, jalapeño remoulade
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake
Jalapeño Remoulade
Method
Crab Cake
- 1
Prepare Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool slightly.
- 2
Mix Ingredients
In a large mixing bowl, combine 1 cup of fresh crab meat, 1 cup of cooked quinoa, 1 large egg, 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of chopped cilantro. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Mix gently until combined.
- 3
Form Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. You should get approximately 6-8 crab cakes.
- 4
Cook Crab Cakes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the crab cakes to the skillet in batches, being careful not to overcrowd. Cook for about 4-5 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Jalapeño Remoulade
- 5
Prepare Remoulade
In a small bowl, combine 0.5 cups of mayonnaise, 1 minced jalapeño, 1 tablespoon of lemon juice, 1 minced garlic clove, and 1 tablespoon of chopped cilantro. Stir until well combined.
- 6
Season
Add 0.5 teaspoons of salt to the remoulade mixture and mix again. Adjust seasoning to taste.
