Wild Rice Crab Cakes

• 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

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

water, wild rice, crabmeat, breadcrumbs, red bell pepper, shallot, light mayonnaise, mustard, lemon juice, salt, ground cumin, ground red pepper, black pepper, egg whites

Taken from www.food.com/recipe/wild-rice-crab-cakes-81850 (may not work)