Yellow Rice Crab Cakes

8 ingredients
3 steps

Ingredients

  • 1 package yellow rice ZATARAIN'S(R)
  • 1/2 cup red bell pepper finely chopped
  • 1/4 cup finely chopped onion
  • 3 eggs
  • 1/4 cup flour
  • 1 pound lump crabmeat
  • 1/4 cup finely chopped fresh parsley
  • 4 tablespoons butter divided

Directions

  1. 1
    Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled
  2. 2
    Beat eggs in large bowl. Add rice mixture and flour; mix well. Add crabmeat and parsley; gently mix until well blended. Refrigerate 30 minutes or until well chilled. Shape into 18 crab cakes, about 1/3 cup each
  3. 3
    Melt 1 tablespoon of the butter in large nonstick skillet on medium heat. Cook crab cakes, several at a time, about 6 minutes or until golden brown, turning once. Add remaining 3 tablespoons butter as needed.

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