Successful Crab and Rice Cakes
Bring the taste of Maryland crab cakes to your kitchen with these crispy crab cakes made with Success® Brown Rice and served with zesty, homemade aioli.
Ingredients
- 1 bag Success® Brown Rice
- 2 eggs
- 1 lb lump crabmeat
- 2 tbsp seafood seasoning
- 2 tbsp olive oil
- 1/3 cup mayonnaise
- 1 tsp minced garlic
- 1 lemon, zest and juice reserved
- lemon wedges (optional)
For crab cakes
For aioli
Instructions
Making homemade crab cakes just got easier thanks to our Success® Brown Rice! Bring all of the flavors of your favorite restaurant-style crab cakes to your table tonight.
For crab cakes:
Step 1
Prepare rice according to package directions. Allow to cool.
Step 2
In a medium bowl, beat eggs lightly. Stir in rice, crabmeat and seafood seasoning and mix well. Refrigerate for 5 minutes. Shape mixture into 8 patties.
Step 3
Heat oil in a large, nonstick skillet over medium heat. Working in batches, carefully place patties into skillet. Cook for 5 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate.
For aioli:
Step 4
Stir together mayonnaise, garlic, lemon zest and lemon juice. Serve aioli with crab cakes and garnish with lemon wedges, if using.
Recipe Tip
For evenly-sized patties, use an ice cream scoop to portion them out.
Look Out Maryland
Put crab cakes on the menu tonight! Whether you live on the east coast or not, this recipe will help you prepare your favorite restaurant-style crab cakes step by step. Made with whole grain brown rice, these crab cakes have great flavor and mix together easily.
Success® Boil-in Bag Brown Rice cooks up perfectly every time. With this kind of hassle-free cooking, you can concentrate on the rest of your recipe.
How To Make Crab Cakes
If you’re new to making crab cakes, It’s a lot simpler than it may seem. First, make sure to cook your rice beforehand so you can allow it to cool. Then, simply mix in the beaten eggs, seafood and seasonings. Although it might not seem important, make sure to refrigerate the mix for at least 5 minutes before frying. Letting the mixture rest, helps it to hold together and set.
Once your mix has had time in the fridge, break out your skillet. Fry each cake on both sides until golden brown and remove onto a paper towel-lined plate to absorb any excess oil. While your crab cakes are cooling, toss together your homemade aioli and you’re set! With this recipe, you’ll have a delicious appetizer, snack or side dish in no time at all.
Make sure to save some of that homemade aioli for your next batch of Cheesy Jalapeño Quinoa Cakes.
Looking for a fun seafood option? Try our rice and shrimp .
