Mini Crab Quinoa Cakes - cooking recipe

Ingredients

1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1 cup cooked quinoa, cooled
3/4 cup panko breadcrumbs
1/2 cup roasted red pepper, chopped
1/4 cup finely chopped green onion
2 large egg whites, beaten
1 lb lump crabmeat, drained

Preparation

In large bowl, whisk together salt, pepper, mayo, mustard, and lemon. Stir in quinoa, panko, peppers, onions and egg whites.
Divide mixture into 24 portions. Form each into 1/2 inch thick patty. Cover and refrigerate 30 minutes.
Cook in skillet, 2-3 minutes per side or until golden.