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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Recipe Information
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
Instructions
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.
In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, lemon juice, chopped parsley, Old Bay seasoning, salt, and black pepper.
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.
Scoop about 1/4 cup of the mixture and shape it into a patty. Repeat until you have about 8-10 cakes.
Place the remaining panko breadcrumbs on a plate. Carefully coat each crab cake in the breadcrumbs, pressing gently so they adhere.
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.
Remove cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve warm with lemon wedges, tartar sauce, or a fresh green salad.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
