Thanksgiving is all about tradition, but sometimes it’s fun to mix it up with a little spice. Adding seafood will surprise your guest with a show-stopping starter. Spicy Quinoa Crab Cakes are delicious and wake up the palette.
All you need:
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp sugar
- 2 cups water
- ¼ cup uncooked quinoa
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp Egg Beaters
- 8 oz Responsible Choice crab meat
- ½ cup whole-wheat breadcrumbs
- 1 clove garlic, minced
- ¼ cup finely diced red pepper
- ¼ cup finely diced celery
- ¼ cup diced green onions
All you do:
- Line a plate with waxed paper; set aside.
- Combine salt, black pepper, paprika, cayenne pepper and sugar; set aside.
- Combine water and quinoa in a saucepan; bring to a boil. Reduce heat and simmer about 20 minutes. Drain to remove excess water. Cool.
- Combine yogurt, mayonnaise, mustard and Egg Beaters. Stir in 1 1/2 teaspoons of seasoning mix.
- Place crab, quinoa, breadcrumbs, garlic, red pepper, celery and green onion in bowl. Add yogurt mixture and stir gently. Form into 2-ounce patties and place on prepared plate. Refrigerate for 10 minutes.
- Heat broiler to HIGH. Spray a baking sheet with nonstick canola oil cooking spray.
- Sprinkle remaining 1/2 teaspoon seasoning on the tops of the crab cakes. Spray the tops of the crab cakes with nonstick canola oil cooking spray.
- Bake for 3 to 5 minutes or until browned. Flip crab cakes over and cook another 3 to 5 minutes until browned and internal temperature reaches 165 degrees.