Crispy Quinoa Crab Cakes With Old Bay Mayo.

Crispy Quinoa Crab Cakes with Old Bay Mayo

Adding quinoa to crab cakes extends an expensive ingredient and produces an unbelievably crispy crust. Have patience with the forming process—it’s finicky, but it’s worth the effort for the delicate interior texture. Pasteurized crabmeat is sold in the refrigerator case at better fish counters.  Makes 32 crab cakes 

Ingredients:

Old Bay Mayo
2/3 cup (150 mL) mayonnaise
1 1/2 tsp (7 mL) finely grated lemon zest
1 tsp (5 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) hot sauce
1/2 tsp (2 mL) Old Bay seasoning

Quinoa Crab Cakes 
2/3 cup (150 mL) white quinoa, rinsed 
1 cup + 3 tbsp (250 + 45 mL) water
Salt to taste
1 lb (455 g) pasteurized crab claw meat
1/4 cup (60 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) Old Bay seasoning
Freshly ground pepper to taste
3 large eggs, lightly beaten
1/2 cup (125 mL) panko bread crumbs
Canola oil for frying
Flaky sea salt to finish (optional)
Lemon wedges for serving

Directions:
For the Old Bay mayo, whisk all ingredients in a mixing bowl
until combined. Transfer to an airtight container. Refrigerate
up to 5 days.

For the quinoa crab cakes, rinse quinoa in a sieve. Drain for 5
minutes and place in a medium-size saucepan with water and
a healthy pinch of salt. Bring to a boil over high heat. Reduce
heat to low, cover and cook for 15 minutes. Remove from heat
and let stand 10 minutes. Transfer quinoa to a baking dish.
Cool completely.

Transfer crab to a large baking sheet. Spread out and discard
any stray bits of shell. Blot with paper towel and cut any large
pieces in half. Set aside.

Place cooled quinoa in a large mixing bowl. Add celery, parsley,
Old Bay, pepper and eggs. Mix thoroughly with a silicone spatula.
Fold in crab and panko, working gently to minimize breaking up 
crabmeat.

Form loose, scant 1/4-cup (60-mL) portions into patties about
1 3/4 inches (5 cm) in diameter and 3/4 inch (2 cm) thick.
(First squish mixture to pack, then hold in a circle formed by the
thumb and index finger of one hand and use the fingers and thumb
of the other hand to flatten into patties.) Place cakes in a single layer 

in large, shallow, airtight containers lined with parchment. Cover and refrigerate up to 1 day.

When ready to cook, preheat oven to 200°F (93°C). Place a cooling rack over a large, rimmed baking sheet.  Working in three batches, 

heat a film of oil in a large, nonstick frying pan over medium-high heat. When hot, reduce heat to medium and cook crab cakes until crispy and golden brown, 3 to 4 minutes per side. (Be gentle flipping

— a small, offset spatula works best—and add more oil if pan seems dry.) 

Place cooked crab cakes on baking sheet and keep warm in oven.
Repeat until crab cakes are all cooked. (Crab cakes can be cooked, cooled, transferred to an airtight container and refrigerated up to 1 day. 

To reheat, bake in a 350°F/177°C oven until hot, about 10 minutes.)
Transfer hot crab cakes to a serving platter. If they need salt, season with a tiny pinch of flaky salt. Serve with Old Bay mayo in a small bowl for dipping and lemon wedges.  Makes 32 crab cakes.