Amazin Crab Rice Cakes Recipes

Steps:

• Bring broth to a boil in small saucepan.
• Stir in rice; cover.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.
• Beat eggs lightly in medium bowl.
• Add rice, crabmeat and cheese; mix well.
• Divide and shape mixture into 8 patties.
• Let stand 5 minutes.
• Melt butter in large skillet on medium heat.
• Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

Steps:

• For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
• Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up.
• Heat the canola oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in the breadcrumbs. Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt.
• For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt.
• For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges.

Steps:

• BRING broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 min.
• BEAT eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Divide and shape mixture into 8 patties. Let stand 5 min.
• MELT butter in large skilet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through. Serve with fresh lemon wedges, if desired.

Steps:

• Bring broth to a boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.
• Beat eggs lightly in medium bowl. Add rice, crabmeat and seasoning; mix well. Refrigerate 5 minutes. Shape into 8 patties.
• Melt butter in large skillet over medium heat. Add patties; cook 5 minutes on each side or until golden brown and heated through. Serve with fresh lemon wedges.