Best Wild Rice Crab Cakes Recipes

WILD RICE CRAB CAKES

Steps:

• Bring water to a boil in medium saucepan.
• Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
• Combine cooked rice with remaining ingredients in a medium bowl.
• Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
• Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
• Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.

DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF

Steps:

• For the sauce:
• Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
• For the Rice and Orzo:
• Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
• Preheat the broiler.
• For the crab:
• Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
• Serve with the sauce.
• For the wild rice:
• Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
• Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

BROWN RICE CRAB CAKES

Steps:

• For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
• Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up.
• Heat the canola oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in the breadcrumbs. Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt.
• For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt.
• For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges.

AMAZING CRAB RICE CAKES

Steps:

• Bring broth to a boil in small saucepan.
• Stir in rice; cover.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.
• Beat eggs lightly in medium bowl.
• Add rice, crabmeat and cheese; mix well.
• Divide and shape mixture into 8 patties.
• Let stand 5 minutes.
• Melt butter in large skillet on medium heat.
• Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

BROWN RICE CRAB CAKES

Steps:

• In a large bowl, combine the crab, mayonnaise, rice, scallions, egg, lemon zest and juice, and tarragon. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
• Form the mixture into eight 1-inch-thick cakes and put on a plate or platter. Refrigerate for 1 hour to firm them up.
• When ready to cook the crab cakes, heat 1/2 inch oil in a large nonstick skillet and preheat the oven to 250 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in breadcrumbs. Fry the crab cakes in 2 batches until golden on both sides and heated through, 3 to 4 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt and serve with lemon wedges.
• In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
• In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
• Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time.
• In a medium bowl, whisk together the ketchup, chile sauce, the prepared horseradish, the fresh horseradish, lemon juice, onion, and Worcestershire. Season with salt and pepper.
• Refrigerate until will chilled. The cocktail sauce will keep up to 3 days, tightly covered, in the refrigerator. It may separate, so give it a quick stir again before serving.