 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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. Ingredients:
1 1/2 cups water |
1/2 cup uncooked wild rice |
1 lb lump crabmeat, drained and shell pieces removed |
3/4 cup dry breadcrumbs |
1/2 cup finely chopped red bell pepper |
1/4 cup minced shallot |
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 |
Directions:
1. Bring water to a boil in a medium saucepan.
2. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender.
3. Combine cooked wild rice, crab, and next 11 ingredients (crab through egg whites) in a large bowl.
4. Divide the mixture into 8 equal portions, shaping each into a 1-inch-thick patty.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
6. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 4 minutes or until golden.
7. Repeat procedure with remaining oil and patties.
|
|