Wild Rice Crab Cakes

This recipe originated from Cooking Light. It is easy and delicious, one of my friends even features this on her Personal Chef menu!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups water
• 1⁄2 cup wild rice, uncooked
• 1  lb  crabmeat (imitation works fine)
• 3⁄4 cup  dry breadcrumbs
• 1⁄2 cup red bell pepper, finely chopped
• 1⁄4 cup  minced shallot
• 1⁄4 cup light mayonnaise
• 2  tablespoons Dijon mustard
• 1 1⁄2 tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon  ground red pepper
• 1⁄8 teaspoon black pepper
• 2  egg whites, lightly beaten

Directions

1. Bring water to a boil in medium saucepan.
2. Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
3. Combine cooked rice with remaining ingredients in a medium bowl.
4. Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
5. Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
6. Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.