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Quinoa Crab Cakes

Quinoa Crab Cakes

Flavourfully Wholesome
  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves



  • 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



Amount per serving

Calories from Fat15
Total Fat1.5 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol20 mg
Sodium125 mg
Total Carbs4 g
Dietary Fiber0 g
Sugars0 g
Protein3 g
Calcium4 %
Iron2 %
Vitamin C8 %
Vitamin A4 %

Let's Get Cooking

  • 1 Preheat oven to 425°F (220°C). Spray 2 (12-cup) mini muffin pans with no-stick cooking spray; set aside.
  • 2 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.
  • 3 Evenly spoon mixture into prepared pans. Bake 15 minutes or until golden brown. Let stand 5 minutes before removing from pan.
  • 4 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.