The addition of cumin to these hearty crab cakes enhances the nuttiness of the wild rice. 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 needed:
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

1. Bring water to a boil in a medium saucepan. Add wild rice; cove, reduce heat, and simmer 1 hour or until tender.

2. Combine cooked wild rice, crab, and next 11 ingredients (crab through egg whites) in a large bowl. Divide the mixture into 8 equal portions, shaping each into a 1-inch thick patty.

3. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat. Add 4 patties; cook 4 minutes. Carefully turn patties over, cook 4 minutes or until golden. Repeat procedure with remaining oil and patties.

Yield: 8 servings (serving size: 1 crab cake)

Source: Cooking Light, October 2000

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