Wild Rice Crab Cakes
This recipe is from long-time customers Mary Jean & Jim Nussbaum
Wild Rice Crab Cakes
1.5 cups water
1/2 cup uncooked wild rice
2 cans Oregon’s Choice Dungeness Crab
3/4 cup dry bread crumbs (Progresso Italian bread crumbs are best)
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
1/4 cup light mayo
2 tbsp. dijon mustard
1.5 tbsp. fresh lemon juice
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground red pepper flakes
2 large egg whites, slightly beaten
Bring water to a boil, add rice. Cover and simmer for 1/2 hour.
Combine cooked wild rice, crab and the rest of the ingredients in a large bowl. Divide mixture into 8 equal portions, shaping each into a patty.
Heat 2 tsp. olive oil in a large non-stick skillet over medium heat. Add 4 patties, cooking for 4 minutes on each side. Repeat with remaining oil and patties.
Serve immediately and enjoy!
