7 Mouthwatering Recipes for Crab Cakes ...

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COMMENT

I have always, but always been a crab cake girl, and since moving to New England I've also become a curator of recipes for crab cakes.

Because these little delicacies are so versatile, you can go well beyond the traditional cake, adding ingredients or using alternative breading options that will completely redefine the whole idea of the crab cake.

If you, too, adore these delightful, delicious seafood picks, why not branch out and try some new recipes for crab cakes?

I promise you won't be disappointed!

1. Wild Rice Crab Cakes

Wild Rice Crab Cakes

There are a surprising number of healthy recipes for crab cakes – or at least, healthier than the traditional.

These are filling and the texture is really interesting, thanks to the wild rice.

With seasonings like cumin and red pepper, you also get some great heat.

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

Directions:

Get a medium sized saucepan and boil your water, then add the rice, cover the pan, and reduce the heat.

Let the rice simmer for about an hour, at least until it's tender.

When it's ready, combine it with the crab, the breadcrumbs, bell pepper, shallots, mayo, mustard, lemon juice, salt, cumin, red and black pepper, and the egg whites.

Give them a mix and then form 8 patties, about one inch thick.

Heat up your olive oil using a nonstick skillet.

Medium heat is perfect.

Cook the patties four at a time, letting them sizzle for about four minutes per side.

Paula Deen's Crab Cakes
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