Wild Rice Crab Cakes
1 1/2 cups water
1/2 cup uncooked wild rice
1 pound lump crabmeat, drained and shell pieces removed
3/4 cup panko (Japanese breadcrumbs)
1/2 cup finely chopped red bell pepper
1/4 cup minced green onion
2 cloves minced garlic
1/4 cup 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
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 12 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.