Wild Rice Crab Salad Recipes

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WILD RICE CRAB CAKES



Wild Rice Crab Cakes image

This recipe originated from Cooking Light. It is easy and delicious, one of my friends even features this on her Personal Chef menu!

Provided by Cyn2938

Categories     Crab

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups water
1/2 cup wild rice, uncooked
1 lb crabmeat (imitation works fine)
3/4 cup dry breadcrumbs
1/2 cup red bell pepper, finely chopped
1/4 cup minced shallot
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 egg whites, lightly beaten

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.

CRAB MEAT ON WILD RICE



Crab Meat on Wild Rice image

Absolutely full of flavor. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Crab

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups wild rice
3 tablespoons butter
2 tablespoons flour
1 cup cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sherry wine
2 1/2 cups crabmeat
parsley, for garnish

Steps:

  • Cook rice in boiling salted water until tender; drain well and keep hot.
  • Melt butter; blend in flour and add cream or evaporated milk gradually, stirring constantly.
  • Cook until thickened.
  • Add seasonings, sherry and crab meat.
  • Simmer for 5 minutes.
  • Season rice, spread on a hot platter, cover with creamed crab meat and garnish with parsley.

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