Black Quinoa Crab Cakes

By AzWench

These are perfect in every way. Light, tasty, and oh so pretty. If you cannot find black quinoa, try another color of quinoa. The black one is the boldest in color, but any quinoa would be great.

Ingredients

• 1/2 cup soft fresh bread crumbs
• 1/2 cup cooked black quinoa
• 2 larges eggs
• 5 tablespoons mayonnaise
• 2 scallion with the white bulb and green stems minced
• 1 tablespoon fresh chopped parsley
• 1 teaspoon dry mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshley ground pepper
• 1 pound fresh lump crab meat
• 1 tablespoon butter
• 1 tablespoon bland vegetable oil for frying
• Serve with an aioli sauce

Preparation

Step 1

In a medium-size bowl, mix together the bread crumbs, Black Quinoa, eggs, 4 of the Tablespoons of mayonnaise, the scallion's, parsley, and seasonings. Add the crab meat and mix gently. If the mixture is too dry, add the remaining 1 tablespoon of mayonnaise. (Add additional mayonnaise if the mixture will not hold together and is still to dry.) Shape the mixture into small patties. Heat the butter and oil in a large skillet over medium-high heat. When the oil is hot and lightly smoking, add the crab cakes and cook until golden on each side. Serve immediately with coleslaw.