Ingredients:

• 1 large egg, beaten
• 1 tablespoon mayonnaise
• 1 teaspoon ground mustard
• 1 teaspoon seafood seasoning
• 1 teaspoon prepared mustard
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lump crabmeat, drained
• 3 tablespoons coconut oil
• 1 cup gluten-free quinoa crumbs (made from cooked quinoa, dried and pulsed in a food processor)

Instructions:

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1. Prepare the Crab Cake Mixture:

‍a. In a mixing bowl, combine the beaten egg, mayonnaise, ground mustard, seafood seasoning, prepared mustard, minced parsley, salt, and pepper.

b. Gently fold in the lump crabmeat until well combined, being careful not to break up the crab chunks too much.

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2. Shape the Crab Cakes:

‍a. Divide the crab mixture into equal portions and shape them into round patties, about 1/2 to 3/4 inch thick.

b. Place the gluten-free quinoa crumbs on a plate.

c. Carefully coat each crab cake with the quinoa crumbs, pressing lightly to adhere.

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3. Cook the Crab Cakes:

‍a. In a large skillet, heat the coconut oil over medium-high heat.

b. Once the oil is hot, carefully add the crab cakes to the skillet, making sure not to overcrowd them.

c. Cook the crab cakes for 3-4 minutes on each side, or until they are golden brown and heated through.

d. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

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4. Serve and Enjoy:

‍a. Serve the Quinoa-Crusted Tangier Island Virginia Crab Cakes hot, garnished with fresh herbs or a squeeze of lemon juice if desired.

b. Pair them with a side salad or your favorite dipping sauce for a complete and nutritious meal.

#Gluten-free #Dairy-free #Nut-free #Lactose-free #Protein-Rich