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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Taken from Cooking Light. Ingredients:
1 1/2 cups water |
1/2 cup wild rice, uncooked |
1 lb lump crabmeat, drained and shells removed |
3/4 cup dry breadcrumbs |
1/2 cup red bell pepper, finely chopped |
1/4 cup shallot, minced |
1/4 cup light mayonnaise |
2 tablespoons dijon mustard |
1 1/2 tablespoons lemon juice (fresh) |
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 medium saucepan.
2. Add wild rice, cover, reduce heat and simmer 1 hours or until tender.
3. Combine cooked wild rice, crab and next 11 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 tbsp oil in a large non-stick 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.
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