Quinoa Crab Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa crab cakes topped with avocado cream and served over mixed greens. Crispy on the outside with tender crab and quinoa throughout, this elegant yet simple dish works for special occasions or weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup cooked quinoa
- 8 oz. lump crab meat
- 1/2 jalapeno (deseeded and finely chopped)
- 1/2 cup fresh parsley (chopped)
- 1 garlic clove (chopped)
- 2 eggs (beaten)
- 1 1/2 tsp white wine vinegar
- 1 1/2 tsp Dijon Mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/2 cup Panko bread crumbs
- 2 tbsp olive oil
- 2 avocados
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- up to 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp Dijon Mustard
- salt and pepper to taste
- 8 cups mixed greens
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1211mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 197mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.