Sriracha Crab and Quinoa Stuffed Crab With Sweet As

Name: Sriracha Crab and Quinoa Stuffed Crab With Sweet Asian Style Cab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; ¼ cup quinoa; 1 tablespoon dried onion; 16 ounces pollock or 5 pollock fillets; 6 ounces canned crabmeat (drained); 2 teaspoons garlic powder; 1 ½ tablespoons hot chili sauce (sriracha); ¼ cup plain yogurt; ¼ cup panko breadcrumbs; 1 cup red cabbage (shredded); ½ cup green cabbage; 4 tablespoons soy sauce; 2 tablespoons lemons; 2 tablespoons sugar, in the raw (Turbinado); 2 teaspoons ginger

Servings: persons

1 cup chicken broth
¼ cup quinoa
1 tablespoon dried onion
16 ounces pollock or 5 pollock fillets
6 ounces canned crabmeat (drained)
2 teaspoons garlic powder
1 ½ tablespoons hot chili sauce (sriracha)
¼ cup plain yogurt
¼ cup panko breadcrumbs
1 cup red cabbage (shredded)
½ cup green cabbage
4 tablespoons soy sauce
2 tablespoons lemons
2 tablespoons sugar, in the raw (Turbinado)
2 teaspoons ginger

1
Preheat oven to 375 degrees.
2
Cook 1/4 cup Quinoa and 1 tablespoons dried onions in the cup of chicken broth on medium high heat for 10-15 minutes (or until liquid has evaporated).
3
Mix both kinds of cabbage together in small bowl with soy sauce, lemon, ginger and Turbinado.
4
(I use my hands) Place in refrigerator until fish is cooked and has cooled for 2-5 minutes.
5
Mix drained canned crab, the cooked, cooled quinoa, yogurt, garlic powder and sriracha together.
6
Place Pollock fillets in 5x9 casserole dish so thick end is touching the pan and the thin end will hang over the edge.
7
(they should line up, touching one another) Place 1-2 tablespoons crab mixture on the thick part of the fish and use a toothpick to secure the thin part of the fish to the bottom over crab mixture.
8
Once all the fish have been stuffed and secured with a toothpick, sprinkle the Panko bread crumbs over all the fish.
9
Bake for 20-25 minutes at 375 degrees.
10
Once fish are cooked and have cooked for 2-5 minutes, plate and remove cabbage salad from fridge.
11
Put a small mound on top of the fish and ENJOY!

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup chicken broth, ¼ cup quinoa, 1 tablespoon dried onion, 16 ounces pollock or 5 pollock fillets, and more.

Yes, Sriracha Crab and Quinoa Stuffed Crab With Sweet Asian Style Cab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sriracha Crab and Quinoa Stuffed Crab With Sweet Asian Style Cab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions