“The Sea, once it casts its spell, holds one in its net of wonder forever.” –Jacques Cousteau
I’ve always loved the beach – it doesn’t matter what time of the year – I would always rather be on a beach somewhere. I was born and raised in a landlocked state, so I’ve never quite figured out when my love and fascination with the beach and water first began. My family lived briefly in California, and I can distinctly remember the first time I set foot in the ocean. Perhaps that is when it all started for me. My husband says that I taught him how to really enjoy the beach. On our early treks to the sand, he always thought that we had to plan “activities” when all I really wanted to do was enjoy being mesmerized by the sounds and sights of the surf. We compromised then, but throughout the years he has grown to love the same renewal of spirit that I have always experienced. Right now in winter’s midst, we are both missing the beach a lot. If we don’t make a quick, long weekend trip to the Gulf before then, we will be there in June with our daughter, our son-in-law and our absolutely perfect grandchildren. Something tells me that they are becoming beach bums as well. We are blessed.
If you like crab, I think you will enjoy this different recipe for crab cakes. I have another that I will share at some point that is spicier, but give this one a try. Canned crab is just not for me; I try to pick up fresh or freshly frozen lump crab when we are at the beach and use it quickly. Crab loses much of its flavor almost immediately. In other words, either use fresh or freshly frozen crab or wait until you can. That’s my opinion and I’m sticking to it!
1/2 cup uncooked wild rice
1 pound lump crabmeat, drained and shell pieces removed
3/4 cup dry breadcrumbs
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (I sometimes use 1/4 to 1/2 teaspoon red pepper flakes instead.)
1/8 teaspoon black pepper
2 large egg whites, lightly beaten
4 teaspoons olive oil, divided
Bring water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Combine cooked wild rice, crab, and next 11 ingredients (crab through egg whites) in a large bowl. Divide the mixture into 8 equal portions, shaping each into a 1-inch-thick patty. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 4 minutes or until golden. Repeat procedure with remaining oil and patties.
This is another one of the Cooking Light recipes that I really like.
Mango Salsa:
1/4 cup finely chopped red onion
1 tablespoon chopped fresh mint
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/2 – 1 jalapeno pepper, minced (seeds removed)
1 large, ripe mango peeled, chopped into small chunks (I sometimes mix pineapple and/or papaya in as well.)
