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
-
1Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled
-
2Beat 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
-
3Melt 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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