Name: Wild Rice Crab Cakes with Chili Lemon Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup wild rice blend (I used Lunddberg's); 1 tbsp creole seasoning (I used Tony's); 8 oz jumbo lump crab meat; 1 shallot, minced; ¼ cup roasted red peppers, minced; 1 large egg; ⅔ cup mayonnaise; ⅔ cup bread crumbs; 1 ½ tsp dijon mustard; ⅛ tsp cumin; salt and pepper to taste; 4 tbsp butter; 1 tbsp olive oil; For the chili lemon aioli:; ½ cup mayonnaise; 1 tbsp chili garlic sauce; 1 clove garlic, pressed; 2 tsp lemon juice

Way, way back in 2011 these Wild Rice Crab Cakes with Chili Lemon Aioli were the very first post on LouLou Sucre. When I look back at the original post it makes me cringe (actually many of my first posts do). The pictures and lighting were absolutely horrible, but the crab cakes were delicious. They have become a staple in our house over the years. These Wild Rice Crab Cakes are so easy to make and are so flavorful. I usually serve these as either a main course or an appetizer. They also pair perfectly with a glass of Pinot Noir or Pinot Grigio. Also, don’t forget to serve these with a spicy Chili Lemon Aioli, perfect for enhancing the flavors of the crab and wild rice.

I honestly can’t believe that I have been sharing my favorite recipes on this little space of the internet for almost 10 years. It’s been a crazy ride and I’m so excited for a few things that I’m planning on sharing in the very near future. More to come on that little tidbit soon.

How To Make Wild Rice Crab Cakes…

Wild Rice Crab Cakes with Chili Lemon Aioli are so easy to make and can be made from start to finish in less than an hour. To make the crab cakes combine cooked wild rice, lump crab meat, and seasoning into a semi-dry mixture and form patties. Cook the crab cakes in a mixture of butter and olive oil in batches, being careful not to crowd the crab cakes. Cook for 2-4 minutes on each side until the crab cakes are golden brown. Serve the crab cakes with delicious Chili Lemon Aioli.

(If you love crab as I do, make sure to check out these other crab recipes here, here, here, here, and here or search “crab” in the search bar.)

Wild Rice Crab Cakes with Chili Lemon Aioli

Authorloulousucre

DifficultyBeginner

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

1 cup wild rice blend (I used Lunddberg's)

1 tbsp creole seasoning (I used Tony's)

8 oz jumbo lump crab meat

1 shallot, minced

¼ cup roasted red peppers, minced

1 large egg

⅔ cup mayonnaise

⅔ cup bread crumbs

1 ½ tsp dijon mustard

⅛ tsp cumin

salt and pepper to taste

4 tbsp butter

1 tbsp olive oil

For the chili lemon aioli:

½ cup mayonnaise

1 tbsp chili garlic sauce

1 clove garlic, pressed

2 tsp lemon juice

Cook rice mix according to package directions, stir in creole seasoning prior to cooking. Meanwhile, in a bowl combine all other ingredients. Once the rice has cooked add to the crab mixture.

Heat the butter and olive oil in a large pan over medium heat. Divide the mixture into 10 equal pieces and form into patties. Cook in the hot butter/oil mixture for 3-4 minutes on each side until browned. Drain on paper towels and serve with chili lemon aioli.

To make the chili lemon aioli:

Combine all the ingredients in a bowl and stir to combine. Cover and store in the refrigerator until ready to serve.

Ingredients