Wild Rice Crab Cakes

Wild Rice Crab Cakes Recipe
Randy Mayor
The addition of cumin to these hearty crab cakes enhances the nuttiness of the wild rice. If you want to top them with a sauce, combine light mayonnaise with lemon juice and a pinch of curry powder. Serve these with lemon wedges.

Yield:

8 servings (serving size: 1 crab cake)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 31 %
Fat 6.4 g
Satfat 1 g
Monofat 2.9 g
Polyfat 2 g
Protein 15.1 g
Carbohydrate 16.4 g
Fiber 1 g
Cholesterol 59 mg
Iron 1.6 mg
Sodium 524 mg
Calcium 87 mg

Ingredients

1 1/2 cups water
1/2 cup uncooked wild rice
1 pound lump crabmeat, drained and shell pieces removed
3/4 cup dry breadcrumbs
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 large egg whites, lightly beaten
4 teaspoons olive oil, divided

Preparation

Bring water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Combine cooked wild rice, crab, and next 11 ingredients (crab through egg whites) in a large bowl. Divide the mixture into 8 equal portions, shaping each into a 1-inch-thick patty.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 4 minutes or until golden. Repeat procedure with remaining oil and patties.

Note:

October 2000
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