Quinoa Crab Cakes with Fresh Kimchi Slaw

HomeClinics & ProgramsELLICSR KitchenQuinoa Crab Cakes with Fresh Kimchi Slaw

Skill Level	Intermediate

Preparation Time	20 minutes	Total Time	40 minutes
Servings	6 (2 crab cakes per serving)	Cost Per Serving	$3.79

Quinoa Crab Cakes

1 cup	Lump Crab Meat
1/2 cup	Cooked Quinoa
1	Egg
1 tsp	Curry Powder (any dry seasoning will work)
1/4 cup	Green Onions (Scallions), finely chopped
1/4 cup	Fresh Cilantro or Parsley, finely chopped
1 tbsp	Lime Juice
1 tsp	Lime Zest
2 tbsp	Plain Yogurt
1 tbsp	Olive Oil or Grape Seed Oil
To taste	Sea Salt and Freshly Ground Black Pepper

Kimchi Slaw

2 cups	Napa Cabbage, roughly chopped
1 cup	Cucumber, thinly sliced
1 cup	Radishes, thinly sliced
1 tbsp	Ginger, grated
3 tbsp	Rice Wine Vinegar
1 tbsp	Fish Sauce (optional)
1 tbsp	Gochugaru (Korean Pepper Flakes), spicy or mild
1 tsp	Honey
1 tsp	Sea Salt

Combine all ingredients for the kimchi slaw together, mix well and refrigerate for at least 30 minutes.
Gently combine all the crab cake ingredients together. Using about 3 tbsp of the mixture at a time, form into inch thick patties.
Drizzle cakes with olive oil and either bake in a 375 degree F oven for about 15 minutes or cook in a sauté pan over medium high heat for about 4 minutes per side.
Top with kimchi and serve.

PDF link to nutrition facts table for Quinoa Crab Cakes with Fresh Kimchi Slaw

Napa cabbage is an excellent source of folate and vitamin K. Folate plays a role in cell division and replication and is needed to prevent anemia. In the type of anemia caused by not getting enough folate, the red blood cells are too large and do not carry oxygen effectively. This can leave you feeling short of breath and fatigued.
Vitamin K plays a role in wound healing, blood clotting, and bone health. Getting enough vitamin K may help reduce the risk of bone fractures.
In ancient Greece, radishes were so celebrated that gold statues of the vegetable were created and given to the gods as offerings! Radishes are great sources of vitamin C, which is needed for wound healing and helps the body better absorb iron from plant sources. Radishes are rich in plant nutrients called isothiocyanates. In cell studies, these nutrients have been shown to cause cancer cells to die.