Recipe Spotlight: Responsible Choice Spicy Quinoa Crab Cakes

Responsible Choice Spicy Quinoa Crab Cakes

All you need:

Seasoning:

  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp kosher salt
  • ¼ tsp cayenne pepper
  • ¼ tsp sugar

Crab Cake:

  • 2 cups water
  • ¼ cup uncooked quinoa
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp Egg Beaters egg substitute
  • 8 oz Responsible Choice fresh crab meat
  • ½ cup whole-wheat breadcrumbs
  • 1 clove garlic, minced
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced celery
  • ¼ cup diced green onions
  • Chipotle mayonnaise or sriracha mayonnaise, for serving.

All you do:

  1. Line a sheet pan with aluminum foil and spray with canola oil; set aside.
  2. To make seasoning, combine black pepper, paprika, salt, cayenne pepper and sugar; set aside.
  3. Combine water, and quinoa in a saucepan; bring to a boil. Reduce heat and simmer about 20 minutes. Drain. Cool.
  4. Combine yogurt, mayonnaise, mustard and egg substitute. Stir in 1½ teaspoons of seasoning mixture.
  5. Combine crab, quinoa, breadcrumbs, garlic, red bell pepper, celery and green onion in bowl. Fold in yogurt mixture.
  6. Form into 2- to 3-ounce patties. Place on prepared pan. Refrigerate for 10 minutes.
  7. Preheat broiler to high. Sprinkle remaining ½ teaspoon seasoning on top of crab cakes. Spray top of crab cake with canola oil spray and bake for 3 to 5 minutes or until brown. Flip crab cakes over and cook another 3 to 5 minutes until browned and internal temperature reaches 165 degrees.
  8. Serve with chipotle mayo or sriracha mayo, if desired.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.