Crispy Crab Cakes with Cream Cheese & Spinach Quinoa (High-Protein!)

👩‍🍳 Instructions

1. 1

   Gently flake the lump crab meat into a large mixing bowl, ensuring no shell fragments remain.
2. 2

   In a separate medium bowl, combine the softened cream cheese, cooled quinoa, finely chopped spinach, red onion, parsley, Dijon mustard, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Stir until well combined and smooth.
3. 3

   Add the cream cheese mixture to the flaked crab. Pour in the lightly beaten egg and 1/2 cup of panko breadcrumbs. Gently fold all ingredients together with a spatula or your hands, being careful not to overmix and break up the crab. Season with salt and pepper to taste.
4. 4

   Place the remaining 1/2 cup panko breadcrumbs in a shallow dish. Divide the crab mixture into 8 equal portions. Gently form each portion into a disc about 1 inch thick and 2-3 inches in diameter. Dredge each crab cake in the panko, pressing lightly to ensure an even coating.
5. 5

   Heat 2-3 tablespoons of olive oil or avocado oil in a large non-stick skillet over medium heat until shimmering. Carefully place the crab cakes into the hot skillet, cooking in batches if necessary to avoid overcrowding.
6. 6

   Cook for 4-5 minutes per side, or until the crab cakes are golden brown and heated through. An internal temperature of 165°F (74°C) should be reached.
7. 7

   Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve hot with an optional dipping sauce or fresh lemon wedges.