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Vegan Quinoa Crab Cakes

Quinoa Crab Cakes

A lightened up version of classic crab cakes, these Quinoa Crab Cakes are ones you can feel great about serving to friends, families and picky kids alike.
Course Appetizer
Cuisine American
Keyword crab, crab cakes, quinoa burger, quinoa burgers, quinoa cakes
Prep Time 10 minutes
Cook Time 15 minutes
Resting 1 hour
Total Time 25 minutes
Servings 8 cakes
Calories 103kcal



  • Place crab meat, onions and peppers into a food processor fit with a steel blade. Pulse for a few seconds to combine.
  • Add quinoa, ¼ cup almond flour and spices, and pulse 5 – 10 times. Transfer mixture to a large bowl.
  • Add eggs and mix until mixture holds together and you can form patties. Add more almond flour 1 tablespoon at a time as needed, mixing completely between each addition.
  • Form mixture into patties and place on a parchment lined baking sheet. Refrigerate for 1 – 2 hours.
  • Heat oil in a cast iron pan over medium heat. Cook burgers in batches, searing 2 – 3 minutes per side. Rest on a plate while you finish the others.
  • Serve immediately and top with your favorite creamy dip – sour cream, avocado crema, cashew cream and hummus are all great options.


If you don’t have almond flour, regular flour will work. Start with ¼ cup and add more as needed.


Serving: 1cake | Calories: 103kcal | Carbohydrates: 6g | Protein: 11g | Fat: 3g | Cholesterol: 58mg | Sodium: 373mg | Potassium: 175mg | Fiber: 1g | Vitamin A: 530IU | Vitamin C: 15.4mg | Calcium: 39mg | Iron: 1.1mg