These Amaranth Crab Cakes are my submission to “Make The Switch To Whole Grain” by the Whole Grains Council.

This month is Whole Grains Month and I’m excited to announce my partnership with the Whole Grains Council. I’ve created this recipe for classic crab cakes, with a healthy twist. Normally crab cakes are breaded and filled with breadcrumbs and panko, but in this recipe we’re using the ancient grain Amaranth. Here’s more information from the Whole Grains Council website:

Amaranth was a staple of Aztec culture, until Cortez, in an effort to destroy that civilization, decreed that anyone growing the crop would be put to death. Seeds were smuggled out to Asia, where local dialects referred to Amaranth as “king seed” and “seed sent by God” as a tribute to its taste and sustenance. Amaranth kernels are tiny; when cooked they resemble brown caviar. Amaranth is a “pseudo-grain” – like quinoa and buckwheat, it’s not in the Poaceae botanical family, but is listed with other grains because its nutritional profile and uses are similar to “true” cereal grains.

Today amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (it’s roughly 13-14% protein) compared to most other grains. In South America, it is often sold on the streets, popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes.

Health bonus: Amaranth has a high level of very complete protein; its protein contains lysine, an amino acid missing or negligible in many grains.

Ingredients

1 large egg
¼ red pepper small dice
¼ yellow pepper small dice
½ red onion small dice
1 teaspoon hot sauce
2 teaspoons Old Bay Seasoning
1 teaspoon kosher salt
⅓ cup mayonnaise
1 lime zested and juice
¾ cups cooked amaranth
8 ounces fresh crab meat
¼ cup whole wheat flour

Instructions

In a large bowl, mix the egg, diced peppers and onion, hot sauce, Old Bay seasoning, salt, mayonnaise, lime juice, and lime zest. Stir until everything is incorporated.
Gently fold in the cooked amaranth and crab meat until combined.
Sprinkle whole wheat flour and blend in to form a cohesive dough.
Preheat a saute pan with a splash of olive oil and preheat your oven to 400F.
Scoop the crab cake mixture onto the hot saute pan and cook on both sides, gently flipping after the first side is golden brown.
Once both sides are golden, bake for 15 minutes.

Amaranth Crab Cakes