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