Crab and Quinoa Cakes
Makes 12 patties
  • ½ cup (120ml) of uncooked quinoa
  • 170g of crab meat (fresh or canned)
  • 1 cup (240ml) of fish stock (or you can use chicken or vegetable stock)
  • 1 red chili, finely chopped
  • 2 spring onions, finely chopped
  • pinch off black pepper
  • pinch of garlic salt
  • 1 tsp of paprika
  • little lemon zest
  • 1 egg
  • 1 egg white
  • olive oil spray
  • for the dip:
  • 1 cup of fat free Greek yoghurt
  • fresh mint, finely chopped
  • juice and zest of half a lemon
  1. Thoroughly rinse the quinoa under a running cold tap.
  2. Place in a saucepan and cover with the stock. Bring to a boil, reduce heat to low, cover and simmer until stock is absorbed (the quinoa grains should have what looks like a little hair on each grain). Turn off heat, but leave covered with the lid for about 10 mins, as the steam will continue to cook the quinoa.
  3. After 10 mins, fluff up the quinoa with a fork and allow to cool.
  4. In a large bowl, gently combine the quinoa, with the other ingredients. (Be careful not to over mix, as you want to keep big chunks of crab meat).
  5. Cover with cling film and refrigerate for about an hour.
  6. Preheat oven to 200c or 400f (gas mark 6)
  7. Grease a baking sheet with olive oil spray and then form the mixture into approx 12 medium sized patties.
  8. Place on the baking tray and bake in the oven (approx 30mins) until lightly golden all over. (you may want to carefully flip half way through cooking).
  9. While baking you can mix together all the ingredients for the dip.
  10. Serve with a side salad and the mint dip and Enjoy!!
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at