Food Friday: Rice Crab Cakes

August 22, 2008

Prior to our hemp filled days in Seattle, D and I spent a some time on the Olympic Peninsula along the Washington coast.  In addition to being the home of some wonderful hiking, beautiful landscapes and breath taking sunsets; it forms the banks of the Dungeness River which is full of beautiful native Dungeness crab.   In honor of all of the yummy crab I ate, here is my favorite five ingredient recipe for crab cakes.  Making them with rice may sound funny, but using brown rice makes them a little healthier and they are extremely easy. 

 

1 cup chicken broth

1 cup instant rice, uncooked (you can use brown or white)

2 eggs

2 cans crab (6 oz each) drained or 12 oz fresh packed lump crab meat

2 tbsp seafood seasoning (if you use Old Bay for your seasoning you will want to use a lot less, as it is very salty)

Bring broth to boil in a small saucepan.  Stir in rice; cover.  Remove from heat; let stand five minutes. Fluff with fork.

Beat eggs lightly in a medium bowl.  Add rice, crab meat and seasoning; mix well.  Refrigerate 5 minutes.  Shape into 8 patties*. 

Cook on a well greased** medium sized skillet five minutes on each side or until golden brown and heated through.  Serve with fresh lemon wedges.

* 8 large patties work great if you want to serve this with soup or salad as a meal, but small ones make great appetizers. 

** you can use butter, oil or a cooking spray.  I think butter probably works the best but cooking spray is fine and saves on fat/calories if you are counting them.

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3 Responses to “Food Friday: Rice Crab Cakes”


  1. yummy, these look delish and also quite the presentation!

  2. fritz Says:

    ahh the olympic mountains! we were able to see british columbia and kevin made AMAZING crab stuffed mushrooms-i hate mushrooms-but these were to die for!!!


  3. […] and lots of yummy crab.  Eat it steamed and on it’s own or drenched in butter.  Eat it in crab cakes or crab sandwiches or crab rolls.  Eat it for breakfast with your eggs, for lunch on your salad and […]

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