Wild Rice Crab Cakes

    1 pkg (8 oz) Louis Kemp® Crab Delights® (any style), shredded
    1/4 cup each: sliced green onion and finely chopped red pepper
    6 tbsp mayonnaise
    1/2 cup Crystal Farms® Finely Shredded Parmesan Cheese
    2 eggs, lightly beaten
    1 1/2 cups cooked wild rice
    1 tsp minced garlic
    1 tbsp lemon juice
    2 tbsp finely chopped cilantro
    1/4 tsp each: red cayenne pepper and salt
    1/2 cup canola oil

In large bowl, combine ingredients, except oil. Shape into 10 patties; refrigerate 1 hour. In large pan, heat oil to medium. Cook crab cakes until brown.

4-5 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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