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!

 

 

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