86°F
Sponsored by

Natural Food Center's Chef de Cuisine Joel Hendrick Shares Recipe

Natural Food Center's Chef de Cuisine, Joel Hendrick, shares his light and tasty recipe for Quinoa Crab Cakes with Dill Caper Sauce...
Natural Food Center is not only known for their wide assortment of healthy items, but also a light and tasty brunch, lunch and dinner menu. Chef de Cuisine Joel Hendrick is the man behind the delicious offerings.

He joined us in studio to share his latest creation: Quinoa Crabcakes with a Dill Caper Sauce.

Watch the video to see Chef Joel prepare this recipe.

Quinoa Crabcakes Recipe
Chef de Cuisine Joel Hendrick

Quinoa Ingredients:
2 cups Quinoa
1 tsp Thyme
1 tsp Oregano
1 Tbl Kosher Salt or Himalayan Pink Salt
4 cups of water

Crust Ingredients:
2 whole dill pickles
1 Tbl capers minced
3 Tbl celery diced small
Half a red onion diced small
1 bunch parsley chopped fine
2 Tbl mayo
1 Tbl mustard
2 eggs
2 Tbl gluten-free breadcrumbs
Salt and pepper to taste

1 lb. cleaned crab mix

Preparation of Quinoa:
Combine quinoa, 1 tsp. thyme, 1 tsp. oregano, 1 Tbl kosher salt or Himalayan pink salt in the 4 cups of water in a medium sized pot with lid. Bring to a boil on high heat. Reduce heat to low and cool for 17-18 minutes or until water is absorbed. Put on an oiled baking sheet and bake for 15 minutes to dry it out. Put in fridge to cool.

Preparation of Crust:
Fine dice pickles, capers, celery, red onion, parsley, mayo, mustard, eggs, gluten-free breadcrumbs. Add salt and pepper to taste. Add cooled Quinoa and 1 lb of completely cleaned Crab mix.Cook small patties in pan.

For more information on Chef Joel and the Natural Food Center, visit their website.On the website you can also find the latest news and updates from the center.
Page: [[$index + 1]]
comments powered by Disqus
Looking for a Job?