Wild Rice Crab Cakes - cooking recipe

Ingredients

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

Preparation

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.