Saturday, June 23, 2012

Quinoa Crabcakes- revisited

I made these again recently with a spicy aoili, and I have to say, they rocked!

Just substitute cooked and cooled quinoa for bread crumbs (oh heck add some bread crumbs if you're not gluten free eating)- with egg, bits of onion and celery and cilantro. Often I have added chunky homemade salsa. Oil your hands lightly to keep it from sticking, work quickly, and after you have formed them, set them on wax paper you can shallow fry them. Heat oil in pan and work quickly.

Serve them over a salad, make them smaller for appetizers, and it is a nice light meal on movie night.