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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council