Crab and Wild Rice Cakes

Main Courses > Seafood/Fish

1 6-oz. package wild rice cooked to package instructions
1 pound backfin crabmeat
2 eggs
2 Tbsp. mayonnaise
1 Tbsp. mustard
1 Tbsp. lemon juice
2 Tbsp. fresh parsley, chopped
Salt and pepper to taste
Olive oil or butter for cooking

Combine all ingredients in a large bowl and mix well. Shape into 6 – 8 patties and brown on both sides in oil. Drain on paper towels.


The Skinny: Use fat free or low fat mayo. Cook the crabcakes with fat free non-stick spray