Krabby Patties with Quinoa and Amaranth

Krabby Patty 101

Krabby Patty 101

Chop up 12 oz.  of crab meat. I had some packaged frozen crab meat on hand, but if you have access to fresh crab meat go for that. Canned would work, as would the packaged imitation crab meat.

I didn’t actually measure while making this so I’m making good guesses but these ratios aren’t critically important. The goal is to have the mixture sticky enough that it holds together in true krabby patty form!

2 cups cooked quinoa/amaranth mixed (1 cup quinoa and 1/2 cup amaranth) cooked together in stock

A quarter of a green pepper (finely chopped), quarter cup of mayo, a teaspoon of Dijon mustard, half teaspoon sweet dried paprika, pinch of salt and pepper, pinch of thyme, squeeze of lemon juice and two eggs

Mix it all up, form into patties and cook in a pan in a little olive oil. Like so:

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Alternatively you can bake them at 375 on a greased sheet, for about 15 minutes.

Krabby Patties!

Krabby Patties!

Serve with lemon wedges and a pickle! (Serve on a bun for true Krusty Krab effect)

Krabby Patty Zen

Krabby Patty Zen

The Spy: What kind of meat is in these patties?

Me: Crab meat. They’re Krabby Patties.

The Spy: So Krabby Patties have crab meat? But Mr. Krabs…

Me: Is a cannibal.


4 thoughts on “Krabby Patties with Quinoa and Amaranth

  1. Pingback: 73. Fooding | Spy Garden

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