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Wild Rice Crab Cakes

  • By Pam Langord

Wild Rice Crab Cakes

A fun spin on traditional crab cakes. The nuttiness of the wild rice and cumin compliments the sweetness of the crab. And BONUS - This was originally published in Cooking Light magazine and is friendly to the waistline.
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Servings: 6


  • 1 1/2 cups water
  • 1/2 cup uncooked wild rice
  • 1 pound lump crabmeat
  • 3/4 cup dry bread crumbs
  • 1/2 cup red bell pepper -- finely chopped
  • 1/4 cup shallots -- minced
  • 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 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.
  • 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.

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