Successful Crab and Rice Cakes

Bring the taste of Maryland Crab Cakes to your kitchen and prepare these crispy crab and rice fish cakes using Success® Rice and a side of homemade aioli.

(No Ratings Yet)
Loading...
Servings SERVES 4

Ingredients

  • 1 bag Success® Brown Rice
  • 2 eggs
  • 1 lb lump crabmeat
  • 2 tbsp seafood seasoning
  • 2 tbsp olive oil
  • ⅓ cup mayonnaise
  • 1 tsp minced garlic
  • 1 lemon, juice and zest
  • butter
  • lemon wedge (optional)

Instructions

  • Making homemade crab cakes just got even easier with Success® Brown Rice, all of the flavors of your favorite restaurant-style crab cakes in less time.

  • Step 1

  • Prepare rice according to package directions.

    Step 2

  • In a medium bowl, beat eggs lightly. Stir in crabmeat, seafood seasoning, and rice; mix well. Refrigerate 5 minutes. Shape into 8 patties. In a large non-stick skillet, melt butter over medium heat. Carefully place patties into skillet. Cook 5 minutes on each side or until golden brown.

    Step 3

  • Stir together mayonnaise, garlic, lemon juice, and zest. Serve sauce with crab cakes and garnish with lemon wedges, if desired.

    Recipe Tips

  • Use an ice cream scoop to portion patties.  Place directly into skillet and press lightly to form crab cake.

Look Out Maryland

Crab cakes are on the menu tonight! Whether you live on the coast near Maryland or not, this recipe will help you prepare your favorite restaurant-style fish cakes step by step. Not to mention, they’re made with whole grain Brown Rice to give them great flavor and help them mix together perfectly. 

Success® Boil-in Bag Brown Rice cooks up perfectly every time, which makes your cooking hassle-free, so you can get back to making sure you’ve got the crabmeat and seasonings ready. 

How To Make Crab Cakes

If you’re new to making crab cakes, It’s a lot simpler than it seems. First, make sure to cook your rice beforehand so you can simply mix in with the beaten eggs, seafood and seasonings. Although it might not seem important, make sure to refrigerate the mix for at least 5 minutes before starting to fry in the skillet so that it has time to sit together and solidify as a mix. 

Pro Tip: Use an ice cream scooper to spoon out your mix evenly.

Once your mix has had time in the fridge, break out your skillet and feel free to use olive oil or butter for this part just as long as your cakes have something to cook in. Fry on both sides until golden brown and remove onto a plate with a paper towel to absorb any excess butter or oil. While your cakes are cooling toss together your homemade aioli and you’re set! A delicious appetizer, snack or side dish in no time at all. 

Make sure to save some of that homemade aioli for your next Cheesy Jalapeño Quinoa Cakes recipe.