Wild Rice Crab Cakes

By chefjaci

Calories: 186
Calories from fat: 31%
Fat: 6.4g
Saturated fat: 1g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 2g
Protein: 15.1g
Carbohydrate: 16.4g
Fiber: 1g
Cholesterol: 59mg
Iron: 1.6mg
Sodium: 524mg
Calcium: 87mg

Ingredients

• 1 1/2 cups water
• 1/2 cup uncooked wild rice
• 1 pound lump crabmeat, drained and shell pieces removed
• 3/4 cup dry breadcrumbs
• 1/2 cup finely chopped red bell pepper
• 1/4 cup minced shallots
• 1/4 cup light 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

Details

Servings 8

Preparation

Step 1

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.