Wild Rice Crab Cakes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 31%
  • Fat: 6.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2g
  • Protein: 15.1g
  • Carbohydrate: 16.4g
  • Fiber: 1g
  • Cholesterol: 59mg
  • Iron: 1.6mg
  • Sodium: 524mg
  • Calcium: 87mg

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

  1. 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.
  2. 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.
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