Best 8 Amazing Crab Rice Cakes Recipes

AMAZIN' CRAB RICE CAKES

Steps:

• Bring broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 min. Fluff with fork.
• Beat eggs in large bowl. Add crabmeat, cheese and rice; mix lightly. Shape into 8 patties. Let stand 5 min.
• Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides.

BROWN RICE CRAB CAKES

Steps:

• In a large bowl, combine the crab, mayonnaise, rice, scallions, egg, lemon zest and juice, and tarragon. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
• Form the mixture into eight 1-inch-thick cakes and put on a plate or platter. Refrigerate for 1 hour to firm them up.
• When ready to cook the crab cakes, heat 1/2 inch oil in a large nonstick skillet and preheat the oven to 250 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in breadcrumbs. Fry the crab cakes in 2 batches until golden on both sides and heated through, 3 to 4 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt and serve with lemon wedges.
• In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
• In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
• Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time.
• In a medium bowl, whisk together the ketchup, chile sauce, the prepared horseradish, the fresh horseradish, lemon juice, onion, and Worcestershire. Season with salt and pepper.
• Refrigerate until will chilled. The cocktail sauce will keep up to 3 days, tightly covered, in the refrigerator. It may separate, so give it a quick stir again before serving.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

AMAZIN' CRAB RICE CAKES

Steps:

• BRING broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 min.
• BEAT eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Divide and shape mixture into 8 patties. Let stand 5 min.
• MELT butter in large skilet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through. Serve with fresh lemon wedges, if desired.

AMAZING CRAB RICE CAKES

Steps:

• Bring broth to a boil in small saucepan.
• Stir in rice; cover.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.
• Beat eggs lightly in medium bowl.
• Add rice, crabmeat and cheese; mix well.
• Divide and shape mixture into 8 patties.
• Let stand 5 minutes.
• Melt butter in large skillet on medium heat.
• Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

CRAB CAKES

Steps:

• Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
• Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
• In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
• Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
• Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
• Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
• Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
• Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

AMAZIN' CRAB RICE CAKES

Steps:

• Bring broth to a boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.
• Beat eggs lightly in medium bowl. Add rice, crabmeat and seasoning; mix well. Refrigerate 5 minutes. Shape into 8 patties.
• Melt butter in large skillet over medium heat. Add patties; cook 5 minutes on each side or until golden brown and heated through. Serve with fresh lemon wedges.

RICE CAKES

Steps:

• Sprinkle the rice and salt into the boiling water.
• Cover and cook slowly until the water is absorbed, 7-10 minutes.
• Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• Stir in 1 egg and 2 tablespoons of the butter.
• Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• Carefully dip each cake into the egg and then cover with crumbs.
• Melt the remaining 4 tablespoons of butter in a skillet with the oil.
• When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.