Wild Rice Crab Cakes

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.

Being a crab cake purist from Louisiana, I was very unsure about this recipe - but these were very good. Only change made was that I roasted the bell peppers, then chopped - worked well! Eight servings?!? This makes 4 servings as a main course. First night I cooked only 2 crab cakes then the next night since I had mini portobello mushrooms on hand I decided to stuff the mushrooms with the crab mixture and baked for 30 minutes. Very good!

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.