Wild Rice Crab Cakes
Elevate your seafood game with these irresistible Wild Rice Crab Cakes, a crispy, golden-brown fusion of delicate lump crab meat and nutty wild rice. Perfectly seasoned with Old Bay, Dijon mustard, and fresh parsley, these patties are lightly coated in panko breadcrumbs for a satisfying crunch in every bite. Easy to prepare in just 30 minutes, this recipe combines bold flavors with a hearty texture, offering a unique twist on the classic crab cake. Whether served as a standalone appetizer or paired with a crisp green salad and tangy tartar sauce, these crab cakes are sure to impress at any dinner table. An ideal choice for seafood lovers looking for a creative new way to enjoy crab, these Wild Rice Crab Cakes are as wholesome as they are delicious!
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Ingredients
- 1 cup Cooked wild rice
- 1 pound Lump crab meat
- 1 cup Panko breadcrumbs
- 2 large Eggs
- 1 tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Directions
Step 1
In a large mixing bowl, combine cooked wild rice, lump crab meat, and 1/2 cup of panko breadcrumbs. Set aside the remaining breadcrumbs for coating.
Step 2
In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, lemon juice, chopped parsley, Old Bay seasoning, salt, and black pepper.
Step 3
Pour the egg mixture into the crab and wild rice mixture, gently folding everything together until well combined. Be careful not to break up the crab meat too much.
Step 4
Scoop about 1/4 cup of the mixture and shape it into a patty. Repeat until you have about 8-10 cakes.
Step 5
Place the remaining panko breadcrumbs on a plate. Carefully coat each crab cake in the breadcrumbs, pressing gently so they adhere.
Step 6
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, cook the crab cakes in batches, about 3-4 minutes per side, until golden brown and crispy.
Step 7
Remove cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 8
Serve warm with lemon wedges, tartar sauce, or a fresh green salad.
Nutrition Facts
| Serving size | (881.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1270.8 |
| Total Fat 55.6g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 627.1mg | 0% |
| Sodium 3732.1mg | 0% |
| Total Carbohydrate 88.1g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 5.8g | |
| Protein 108.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 448.5mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2133.7mg | 0% |
Source of Calories