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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Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg

baby spinach leaves to taste
1 batch quinoa cakes – see below
1 batch roasted red pepper an toasted walnut pesto – see below
4 ounces goat cheese, sliced
4 eggs
salt and pepper to taste
chives to taste, sliced

Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.

Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.

Repeat for the remaining 2 eggs.
Place the spinach leaves down 4 plates, top with quinoa cakes, roasted red pepper pesto, goat cheese and the poached eggs, season with salt and pepper and garnish with chives.

Quinoa Cakes:

1 cup quinoa, rinsed
2 cups water or broth
2 eggs, lightly beaten
1/4 cup onion, finely diced
1 clove garlic, chopped
1/4 cup flour (I like to use whole wheat)
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
oil for frying

Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.

Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
Heat the oil in a pan over medium heat.

Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

Roasted Red Pepper and Walnut Pesto:

2 large roasted red peppers
1 handful basil leaves
1 clove garlic, chopped
2 tablespoons walnuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated
3 tablespoons olive oil
salt and pepper to taste

Puree everything in a food processor.

You can take a nap now.

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