Tex-Mex Krabbycakes® Quinoa Bowl

Try this scrumptious bowl filled with quinoa, corn, black beans and Mrs. Friday’s® Krabbycakes® which is our delicious blend of real snow crab meat, fresh cream, real butter, seasonings and surimi seafood. Served with avocado and salsa on top.

Menu Part



8 Junior Breaded Krabbycakes® 1.5 oz.
Quinoa Bowl
3 tbsp lime juice
2 tbsp vegetable oil
1 clove garlic, minced
1/2 tsp Tex-Mex seasoning
1/4 tsp salt
Dash hot sauce
3 cups cooked quinoa
1 cup cooked corn
1 cup canned black beans, drained and rinsed
1 rip avocado, peeled and sliced
1/4 cup salsa
Lime Crema
1/2 cup sour cream
2 tbsp lime juice
1/2 tsp lime zest
pinch salt


  1. Lime Crema: Whisk together sour cream, lime juice, lime zest and salt. Set aside.
  2. Quinoa Bowl: Cook Krabbycakes® according to package directions. Meanwhile, in large bowl, whisk together lime juice, oil, garlic, Tex-Mex seasoning, salt and hot sauce. Add quinoa; toss to coat.
  3. Divide quinoa mixture among 4 bowls. Top each bowl evenly with corn, black beans and avocado slices; arrange 2 Krabbycakes® over top. Drizzle with Lime Crema and top with salsa.

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