Gluten-Free Asian Style Crab Cakes with Tomato Salad & Spicy Toasted Sesame Aioli



Try these savory, gluten-free crab cakes made with Path of Life All Natural Asian Style Quinoa.


  • 1 Bag (10 oz.) Path of Life All Natural Asian Style Quinoa, cooked according to package directions and cooled to room temperature
  • 1 Container (8 oz.) Lump Crab Meat, drained and patted dry
  • 1 Container (8 oz.) Claw Crab Meat, drained and patted dry
  • ¼ Cup Chopped Fresh Cilantro
  • 2 Eggs, beaten
  • ¼ Cup Olive Oil
  • Baby Arugula for Serving (optional)
  • 1 Cup Multi-Colored Grape Tomatoes, cut into quarters
  • 2 Tsp. Olive Oil
  • 1 Tbsp. Chopped Fresh Cilantro
  • 1 Tbsp. Rice Vinegar
  • ¼ Tsp. Salt
  • ½ Cup Mayonnaise
  • 2 Tbsp. Sriracha
  • 2 Tsp. Toasted Sesame Oil


  1. Preheat oven to 400°F. Line a sheet pan with parchment paper. For crab cakes combine quinoa, crab, cilantro and eggs in a medium mixing bowl. Mix well. Form crab mixture into eight 2 ½-in. patties and place onto sheet pan. Refrigerate until ready to cook.
  2. For the salad, combine tomatoes, olive oil, cilantro, vinegar and salt in a small mixing bowl. Set aside. For the aioli, combine mayonnaise, sriracha and sesame oil in another bowl and stir until combined. Set aside.
  3. Heat ¼ cup of olive oil in a large (12-in.) oven-proof skillet over medium high heat until hot. Carefully add crab cakes. Cook 4-5 minutes until golden brown. Turn crab cakes over and place into oven. Bake 7-9 minutes or until internal temperature registers 165°F.
  4. Serve crab cakes with salad, aioli and arugula, if desired.

Feeds: 4