Rice Crab Cakes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rice Crab Cakes calories by ingredient
Introduction
I got this off the Kraft Foods website but had to change it up a bit to make it fit my lifestyle. They suggest chicken broth instead of veggie broth. I got this off the Kraft Foods website but had to change it up a bit to make it fit my lifestyle. They suggest chicken broth instead of veggie broth.Number of Servings: 4
Ingredients
-
1 cup vegetable broth
1 cup instant white rice, uncooked
2 eggs
2 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup Kraft Grated Parmesan Cheese
1/4 cup butter or margarine
Directions
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.