Rice Crab Cakes

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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
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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.

TAGS:  Fish | Dinner | Fish Dinner |

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