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.
Very good. Only change I made was to roast bell peppers before chopping. I have also stuffed the cakes in portabella mushrooms and baked for 30 minutes.
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.
