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
How to Make It
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.
I have made these a few times and love them. Sometimes they fall apart sometimes they don't note sure what I did different. I make them as is. Also stuffed large portabellos with them, cooked 30 min in oven...very nice.
these crab cakes were really tasty, but mine fell apart! I could not keep them together as they sauteed. Maybe I overcooked the rice? I used two six-ounce containers of fresh Maine crabmeat, and tried to scale the the ingredients accordingly. Maybe this, too, changed my texture. I would try this again, but add a bit more cumin since I couldn't taste it but love it.The crab flavor is very subtle but melds nicely with the wild rice flavor.
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