Irresistible Cream Cheese & Spinach Crab Cakes with Quinoa

👩‍🍳 Instructions

1. 1

   Ensure quinoa is cooked and completely cooled. Finely chop fresh spinach.
2. 2

   In a large bowl, whisk together softened cream cheese, 1/4 cup mayonnaise, beaten egg, Dijon mustard, and lemon juice until smooth.
3. 3

   Stir in Old Bay seasoning, garlic powder, black pepper, and chopped fresh parsley. Season with salt to taste.
4. 4

   Gently fold in the cooled quinoa, chopped spinach, and 1/2 cup panko breadcrumbs until just combined.
5. 5

   Carefully add the lump crab meat to the mixture. Use a light hand to gently fold it in, being careful not to break up the crab lumps.
6. 6

   Divide the mixture into 8 equal portions and gently form each into a 1-inch thick patty. Place the remaining 1/2 cup panko breadcrumbs on a shallow plate and lightly coat each crab cake.
7. 7

   Heat 1-2 tablespoons of oil in a large non-stick skillet over medium heat until shimmering. Place 3-4 crab cakes into the pan, ensuring not to overcrowd.
8. 8

   Cook for 3-4 minutes per side, until golden brown and heated through (internal temperature 165°F/74°C). Remove to a paper towel-lined plate to drain. Repeat with remaining crab cakes, adding more oil if needed.
9. 9

   For the dipping sauce: Whisk all sauce ingredients together in a small bowl until smooth. Taste and adjust seasonings as desired.
10. 10

    Serve the cream cheese & spinach crab cakes hot with the sriracha-lime dipping sauce.