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 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.