Quinoa Crab Cakes

Ingredients

Yield:

Makes 3 crab cakes

• • 4 oz Dungeness Crab
  • 2oz cooked Quinoa
  • 0.50 oz small diced carrot
  • 0.50oz small diced onion
  • 0.50 oz small diced leek
  • 1 clove of garlic
  • 1 egg white
  • 0.25 cup whole wheat bread crumb
  • 2 oz green papaya, julienned
  • 2 oz green mango, julienned
  • 1 oz red bell pepper, julienned
  • 1 oz yellow bell pepper, julienned
  • 1 oz avocado in small melon balls
  • 2 tbs lime juice
  • 1 lime wedge
  • 0.25 cup extra virgin olive oil
  • Salt & pepper
  • 1 sprig petit cilantro

Preparation

Difficulty:

easy

Time:

30 Minutes

1. • Saute all the vegetables( carrot,onion,leek and garlic) lightly in olive oil with salt and pepper. Cool the mixture .
   • Create the crab cake mix by mixing the crab, quinoa,egg white , vegetable mix and bread . Rectified seasoning and form 3 nice cakes (about 2 oz each)
   • For the vinaigrette: combine the lime with salt and pepper. Emulsified with the Olive Oil.
   • In a bowl mix the papaya,mango,bel pepper and avocado. Season with salt and pepper then add the vinaigrette. Set aside the salad.
   • Saute the crab cakes in a non-stick pan to golden brown stage on each size and finish in the oven if needed. Center should warm but moist!
   • Arrange the papaya salad with petit cilantro and lime wedge.
   • Display the warm crab cakes and drizzle some of the left over vinaigrette on top.