 |
Complimentary Recipe – Wild Rice Crab Cakes 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net |
| Wild Rice Crab Cakes | |
| 1 1/2 Cups | Water |
| 1/2 Cup | Uncooked Wild Rice |
| 1 lb. | Lump crab meat, drained |
| 3/4 Cup | Dry Bread Crumbs |
| 1/2 Cup | Finely chopped red pepper |
| 1/4 Cup | Minced shallots |
| 1/4 Cup | Light mayonaise |
| 2 Tbs. | Dijon Mustard |
| 1 1/2 Tbs. | Fresh lemon juice |
| 1/2 tsp. | Salt |
| 1/2 tsp. | Ground cumin |
| 1/8 tsp. | Ground red pepper |
| 1/8 tsp. | Ground black pepper |
| 2 | Large egg whites, lightly beaten |
| 4 tsp. | 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. (Highly recommended to use black wild rice for this dish as the hand parched will tend to look like "worms"). Combine the 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 tsp. Oil in a large non stick 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. Sauce: |
|
|
Yields 8 Servings
|
|
BACK