Wild Rice Crab Cakes

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. Serve these with lemon wedges.

Yield: 8 servings (serving size: 1 crab cake)

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

Preparation

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.

Nutritional Information

Calories:

186 (31% from fat)

Fat:

6.4g (sat 1g,mono 2.9g,poly 2g)

Protein:

15.1g

Carbohydrate:

16.4g

Fiber:

1g

Cholesterol:

59mg

Iron:

1.6mg

Sodium:

524mg

Calcium:

87mg