Wednesday, March 12, 2014

Quinoa Crabcakes

I had some leftover quinoa and leftover lumpmeat crab and decided - crabcakes! I love revamping leftovers into something tasty. These come together very quickly, too.

  • 2 C cooked quinoa
  • 1 C cracked crab meat
  • 1 C shredded cheese (I had some mozzarella and cheddar in the fridge)
  • 2 eggs
  • 1 t curry powder
  • freshly ground salt
  • freshly ground pepper
  • butter for pan-frying

Mix all of the ingredients - except for the butter - in a large bowl. Press palm-sized balls to form patties.

Cook in a large flat-bottomed pan, in a pat of butter and a splash of olive oil, until the cakes are nicely browned.

Serve on a bed of greens with a tangy dipping sauce. I made a quick one with a 2:1 ratio. Ketchup to hollandaise. I had some leftover Champagne Mimosa Hollandaise.

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