Wild Rice Crab Cakes

• 1 package (8 Oz. Package) Zatarain's Long Grain And Wild Rice
• 8 ounces, weight Lump Crab Meat
• 23 cups Low-fat Mayonnaise
• 1 bulb Shallot, Minced
• 3 strips Roasted Red Peppers, Minced
• 23 cups Bread Crumbs
• 1- 1/2 teaspoon Dijon Mustard
• 18 teaspoons Red Pepper
• 18 teaspoons Cumin
• 1 whole Egg
• Salt And Pepper
• 4 Tablespoons Olive Oil, For Frying Crab Cakes

1. Cook rice mix according to package directions.
2. Meanwhile, in a bowl, combine all remaining ingredients (except oil for frying).
3. Add cooked rice to the mixture.
4. Divide mixture into 8 cakes and cook in olive oil over medium heat until lightly browned.

rice, weight lump, mayonnaise, shallot, red peppers, bread crumbs, dijon mustard, red pepper, cumin, egg, salt, olive oil

Taken from tastykitchen.com/recipes/main-courses/wild-rice-crab-cakes/ (may not work)