Crab Cakes

May 28, 2019
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  • Crab meat of 2 crab legs
  • ½ cup raw quinoa
  • 2 celery stocks (diced)
  • ¼- ½ cup Dijon mustard
  • 2-3 tablespoons of coconut or grape seed oil
  • Juice of half of a lemon
  • Sea salt and pepper to taste


  • Steam crab legs, remove meat, and break down meat into a bowl
  • Cook quinoa in water and add to the bowl
  • Add celery, Dijon mustard, lemon, salt and pepper to the bowl and mix thoroughly
  • Form into patties with your hands
  • If it is too hard to form into a patty add more Dijon mustard
  • Sauté in a pan until both sides are brown

Optional: can bake in the oven at 375° for 30 minutes, turn them midway

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