Name: Quinoa Crab Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: 1 package Knorr® Alfredo Pasta Sauce Mix, prepared according to package directions; 1 Tbsp. (15 mL) Dijon mustard; 2 tsp. (10 mL) fresh lemon juice; 1 container (227 g) crab meat; 1/2 cup (125 mL) quinoa, cooked in 1 cup (250 mL) water according to package directions*; 1/2 cup (125 mL) finely chopped red bell pepper, (plus extra for garnish); 1/4 cup (60 mL) chopped fresh chives, (plus extra for garnish); 2 eggs; 1/8 tsp. (0.5 mL) ground cayenne pepper

1 package Knorr® Alfredo Pasta Sauce Mix, prepared according to package directions
1 Tbsp. (15 mL) Dijon mustard
2 tsp. (10 mL) fresh lemon juice
1 container (227 g) crab meat
1/2 cup (125 mL) quinoa, cooked in 1 cup (250 mL) water according to package directions*
1/2 cup (125 mL) finely chopped red bell pepper, (plus extra for garnish)
1/4 cup (60 mL) chopped fresh chives, (plus extra for garnish)
2 eggs
1/8 tsp. (0.5 mL) ground cayenne pepper

Preheat oven to 425°F (220°C). Spray 2 (12-cup) mini muffin pans with no-stick cooking spray; set aside.
Combine prepared Knorr® Alfredo Pasta Sauce Mix, mustard and lemon juice in medium bowl. Remove and set aside 1/2 cup (125 mL) sauce for serving. Add crab meat, quinoa, red pepper, chives, eggs and cayenne pepper to bowl with remaining sauce.
Evenly spoon mixture into prepared pans. Bake 15 minutes or until golden brown. Let stand 5 minutes before removing from pan.
Spoon 1/2 tsp (2 mL) reserved sauce onto each crab cake and garnish with chives and red pepper. Serve with remaining sauce for dipping.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	45.0
Calcium (g)	4.0 %
Carbohydrates (g)	4.0 g
Fat (g)	1.5 g
Fiber (g)	0.0 g
Iron (g)	2.0 %
Protein (g)	3.0 g
Saturated Fat (g)	0.5 g
Sodium (g)	125.0 mg
Sugar (g)	0.0 g
Trans Fat (g)	0.0 g

TIP: To make ahead, refrigerate crab cakes and sauce overnight or freeze both up to 1 week. To reheat crab cakes, preheat oven to 350° (180°C). Arrange on baking sheet. Bake crab cakes until heated through, about 10 to 12 minutes for refrigerated crab cakes and 20 minutes for frozen crab cakes. Warm sauce in small saucepan over medium heat, stirring occasionally, until hot, about 2 minutes for refrigerated sauce and 4 minutes for frozen sauce. Or heat sauce in microwave, stirring once, until hot, about 1 minute for refrigerated sauce and 1-1/2 minutes for frozen sauce.
*See nutrition information for sodium content.