Fiesta Friday #49 with a Little Bit of Smoke

Happy Fiesta Friday! 

With a splash of red for Valentine's Day!

Fiesta Friday, hosted by the lovely Angie over at the Novice Gardener, is my favorite online party. Plus, Angie is truly one of the sweetest people I have met in the blogging community.

This week, I’m especially excited because I’m co-hosting the party with Mr. Fitz! I’ll be the one with red quinoa crab cakes. 🙂

 So, what is Fiesta Friday?

Fiesta Friday is an online party, where many bloggers share posts in a link up. We bring appetizers, desserts, photographs, memories, flowers, etc. There is truly something for everyone at this party. We then go around and comment, meet and greet, etc. It’s a good time, and how I met some of my first blogging friends.

This week as a co-host, I’ll be commenting as an official FF rep, and helping to pick out the features for next week. That’s right, your post can be FEATURED in the following Fiesta Friday post.

How do I join?

Fiesta Friday

It’s simple to join. Write a Fiesta Friday post about your weekend, your week, etc. It can be about anything that you want to bring to the party: food, decorations, stories, photographs, etc. Then, link your post up using the link to the right. (There are a few guidelines you must follow to be featured.)

Be sure to tag your post with “Fiesta Friday” and to link back to the hosting blogs, so we can come stop by. (That’s the Novice Gardener, Mr. Fitz, and me!)

What are you bringing to the party? 

As I rang in the new year this week, I began reminiscing on 2015. I shared my Top Posts of 2015 earlier to day.  So, for Fiesta Friday, I am bringing the first dish I made for my blog: NerdSteak’s Red Quinoa Crab CakesRed Quinoa Crab Cakes

This dish is not only delicious, but it comes with a quick little story too!

What’s the story?

Courtesy of

Courtesy of Mickey Vacations

When I decided to start a blog, I wasn’t much of a cook. (And, honestly, mom still helps out with many of the recipes on this blog.) However, I had been embracing a world of dietary restrictions with celiac disease and food allergies, so I had plenty to share.

My mom went away for a weekend. I decided to surprise her with some crab cakes, and then blog about it of course! However, I had never cooked any form of seafood. Plus, we had recently moved, so my kitchen was located in the basement with limited air circulation. (We now have a vent down there.)

Red Quinoa Crab Cakes

Courtesy of

I asked NerdSteak about an egg-substitute for his crab cake recipe, and began cooking. Despite my arrangement of fans to the small basement window, the alarm went off almost instantaneously as I began frying the crab cakes!

Rather than coming home to a relaxing dinner, my mom received a panicked phone call asking her for the alarm code. And, then a second one after she gave me the wrong code. Did I mention that we had just moved?

Nonetheless, at the end of the night we both had the opportunity to enjoy this dish, and I hope you do too!

Most importantly, how do I recreate this dish?

NerdSteak's Red Quinoa Crab Cakes (Egg-Free)

Allergies:  Contains Shellfish.


  • IMG_66691 cup of Red or Rainbow Quinoa
  • ¼ cup Gelled Chia Seeds
  • 1½  cups of Lump Crab Meat
  • ¼ cup of Diced Celery
  • ¼ cup Diced Red Onion
  • ¼ cup of Diced Red Pepper
  • 2 tbsp. Chopped Parsley
  • 1 tsp. Salt
  • ½ tsp. Black Pepper
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Red Pepper Flakes
  • ⅜ cups of Rice Flour, and more to coat cakes
  • Olive Oil for frying


  1. Cook quinoa according to package.
  2. Gel chia seeds by pouring ⅓ cups of chia seeds and 2 cups of water into a jar.  Shake vigorously and rest for 15 seconds. Repeat. Refrigerate for 10-15 minutes until the mixture gels.  (You’ll use ¼ cup of this gel.)
  3. Mix quinoa, crab, celery, onion, red pepper, and parsley in a large bowl.
  4. Add rice flour.  Then, gelled Chia seeds. Mix until consistent.
  5. IMG_6685Form the mixture into cakes and coat in rice flour.
  6. Heat olive oil in a pan over medium heat.  Brown both sides of the crab cake until golden.  (Recommended: 2-3 minutes per side).
  7. Remove excess oil with a paper towel. Serve with a sauce of your choosing.

Tips and Modifications: 

  • If you don’t like any trace of hot spices, you can take out the red pepper flakes.
  • Use Superfine Rice Flour! Honestly, it’s never grainy and that makes all the difference in the world.
  • On a couple of crab cakes when I was forming them I added just a little bit of extra gelled chia seeds.  Try this if some of your crab cakes have trouble sticking together!
    With a splash of red for Valentine's Day!

    With a splash of red for Valentine’s Day!

So please, come join us over at Fiesta Friday! I look forward to seeing you there! 


  1. The Novice Gardener January 1, 2015
    • Kaila511 January 2, 2015
  2. Mr Fitz January 2, 2015
  3. Ginger January 2, 2015
    • Kaila511 January 3, 2015
      • Ginger January 3, 2015
  4. skd January 2, 2015
  5. Giramuk's Kitchen January 2, 2015
    • Kaila511 January 3, 2015
  6. Loretta January 2, 2015
    • Kaila511 January 3, 2015
  7. Julie is HostessAtHeart January 2, 2015
    • Kaila511 January 3, 2015
    • Kaila511 January 3, 2015
  8. chefjulianna January 2, 2015
    • Kaila511 January 3, 2015
  9. January 3, 2015
    • Kaila511 January 3, 2015
  10. Johanne Lamarche January 3, 2015
    • Kaila511 January 3, 2015
  11. Lily January 3, 2015
    • Kaila511 January 4, 2015
  12. Sandhya January 5, 2015
    • Kaila511 January 5, 2015
      • Sandhya January 5, 2015
  13. indusinternationalkitchen January 6, 2015
    • Kaila511 January 7, 2015

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