Wild Rice Crab Cakes
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Bring water to a boil in a medium saucepan.
  2. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender.
  3. Combine cooked wild rice, crab, and next 12 ingredients (crab through egg whites) in a large bowl.
  4. Divide the mixture into 8 equal portions, shaping each into a 1-inch-thick patty.
  5. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  6. Add 4 patties; cook 4 minutes.
  7. Carefully turn patties over; cook 4 minutes or until golden.
  8. Repeat procedure with remaining oil and patties.