Quinoa Crab Cakes

1 cup buttery cracker crumbs or gluten free crakers
2 tablespoons milk
1 cup cooked white quinoa
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon fresh chopped
1 tablespoon baking powder
1 teaspoon McCormick Old Bay Seasoning
1/4 teaspoon salt and pepper
1 egg, beaten
1 pound fresh lump crab meat

Place cracker crumbs in bowl and moisten with milk.
Add quinoa, Worcestershire sauce, parsley flakes, baking powder, Old Bay Seasoning, Salt, egg, and crab meat. Gently mix so as to keep as much of the lump crab meat together as possible.
Shape Old Bay Crab Cake mixture into patties.
Broil or fry the prepared Quinoa Crab Cakes until golden-brown on both sides.
Serve with Lemon Aioli
Lemon Aioli:

2 (large) egg yolks
1/2 teaspoon(s) Dijon mustard
1/2 cup(s) extra-virgin olive oil
1 clove(s) garlic, minced
1 tablespoon(s) fresh Meyer lemon juice or regular lemon juice
Salt and freshly ground black pepper

In a medium bowl, whisk the egg yolks with the mustard. Slowly drizzle in the olive oil, whisking constantly, until a thick mayonnaise forms. Whisk in the minced garlic and lemon juice and season with salt and black pepper


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