GF: Quinoa Crab Cakes

Earlier this week, before winter reared it’s ugly head again, spring had sprung. Our flowers (daffodils, irises, crocuses, tulips, etc) have been in bloom and the sunshine has greeted me on my way home from work with warm embraces.

And the strange “gotta have a crab cake” fever took over. Even though we like to make crab cakes, we never seem to make them the same way twice.  Because we’ve tried them many ways, I wasn’t worried about how to hold them together (usually people use bread crumbs).  For gluten-free crab cakes, the “filler” options are endless.   This time I used some cooked quinoa.   And oh!  These?  I will make them again.  They were delicious!

Do you have a favorite crab cake recipe?
Would you please share it with me?

I love crab cakes and can’t wait to make more.

What kind of dressings or sauces do you serve with it?
Or do you eat them plain?

We ate these plain but with others we’ve had a sweet sauce or sour or spicy – oh! I think this is why I love them so. Here’s what I did with these.

Gluten Free Quinoa Crab Cakes
Makes 6 large crab cakes

6 ounces lump crab meat, picked over to remove shell, etc
3/4 cup cooked quinoa (cooked in water or something not salty)
1/4 cup quinoa flakes
1 egg
2 green onions, washed and finely chopped
2 cloves of garlic, finely chopped
1 teaspoon cracked black pepper
1 teaspoon lemon zest, finely chopped
2 Tablespoons butter, for cooking (Do not mix in to crab cake mixture.)


  1. Mix together all ingredients and set aside to set in the refrigerator for 30 minutes to chill.
  2. Preheat a pan over medium-high heat. Melt the butter until foamy.
  3. Using an ice cream scoop. scoop the crab cake mixture and drop gently into the pan to form your crab cakes. Wet your finger or a spatula and form the crab cake by gently pushing down to form the round shape.
  4. Gently fry each crab cake on each side 3-4 minutes until golden and set. (Flip carefully with a large spatula so the crab cake doesn’t break apart.)
  5. Serve with your favorite crab cake condiments (sauces, sour cream, buttermilk dressing, raspberry vinaigrette, etc) or plain.

Happy crab cake eating!


  1. amber :) says:

    These look delicious and sound so easy!
    I’m definitley going to have to try them out!
    amber 🙂

  2. Julialuli says:

    I’ve never seen quinoa flakes. Who is the manufacturer? I’d love to make these and I have crab just waiting for a good recipe! Thanks

  3. what a FANTASTIC idea Kate!! Great job!! I haven’t had a crabcake in AGES!!! Yummy!!

  4. Mmmm crab cakes. These look wonderful.

    At the restaurant we used to serve them with a simple puree of roasted red pepper, salt, white pepper, and olive oil, and some fresh crisp baby lettuce.

  5. Your pictures are beautiful! I’d love to feature some of your gluten free recipes in a cookbook I’m putting together for Key Ingredient. Please let me know if you’re interested; I’d also be more than happy to answer any of your questions. Hope to hear from you soon!

    Sophia A
    Blogger In Chief
    Key Ingredient

  6. I use quinoa flakes all the time, anytime a recipe calls for breadcrumbs. I bought a box last week at Whole Foods, in the cereal aisle near the oatmeal and hot cereals. I can also get it at Cub, a big grocery chain here in Minneapolis, but there it is in the health food section. When you find it, grab a few boxes, it keeps great, and you will use it all the time! I also use it cooked like hot cereal, and the cold leftovers go in smoothies the next day.

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