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. (Item# 057983)
Quinoa Bowl
3 Tablespoons Lime Juice
2 Tablespoons Vegetable Oil
1 Each Garlic Clove, Minced
1/2 Teaspoon Tex-Mex Seasoning
1/4 Teaspoon Salt
Dash Hot Sauce
3 Cups Quinoa, Cooked
1 Cup Corn, Cooked
1 Cup Canned Black Beans, Drained and Rinsed
1 Each Avocado, Peeled, Sliced
1/4 Cup Salsa
Lime Crema
1/2 Cup Sour Cream
2 Tablespoons Lime Juice
1/2 Teaspoon Lime Zest
1 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 to 165°F internal temperature. 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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