Rice Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup vegetable broth1 cup instant white rice, uncooked2 eggs2 cans (6 oz. each) crabmeat, drained, flaked1/4 cup Kraft Grated Parmesan Cheese1/4 cup butter or margarine
Bring broth to a boil in a small saucepan. Stir in rice; cover. Remove from heat; let stand for 5 min. Fluff with fork.
Beat eggs in large bowl. Add rice, crabmeat, and cheese; mix lightly. Shape into 8 patties. Let stand 5 mins.
Melt butter in a large skillet on medium heat. Add patties; cook 5 minutes on each side or until heated through and lightly browned on both sides.
Serving Size: Makes 8 crab cakes, 2 per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SHLUMPY1.
Beat eggs in large bowl. Add rice, crabmeat, and cheese; mix lightly. Shape into 8 patties. Let stand 5 mins.
Melt butter in a large skillet on medium heat. Add patties; cook 5 minutes on each side or until heated through and lightly browned on both sides.
Serving Size: Makes 8 crab cakes, 2 per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SHLUMPY1.
Nutritional Info Amount Per Serving
- Calories: 310.9
- Total Fat: 16.7 g
- Cholesterol: 184.2 mg
- Sodium: 598.7 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.5 g
- Protein: 20.6 g
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