Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
8 servings (serving size: 1 crab cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

186 calories; calories from fat 31%; fat 6.4g; saturated fat 1g; mono fat 2.9g; poly fat 2g; protein 15.1g; carbohydrates 16.4g; fiber 1g; cholesterol 59mg; iron 1.6mg; sodium 524mg; calcium 87mg.
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