Best 9 Brown Rice Crab Cakes Recipes

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Brown rice crab cakes are a delectable seafood dish that combines the nutty flavor of brown rice with the sweet taste of crab meat. They are a healthy and flavorful alternative to traditional crab cakes made with white rice, and they are packed with nutrients like protein, fiber, and omega-3 fatty acids. This article will provide you with a comprehensive guide to creating the perfect brown rice crab cakes, from selecting the freshest ingredients to assembling and cooking the cakes. With step-by-step instructions and helpful tips, you'll be able to impress your family and friends with this delicious and healthy dish.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN RICE CRAB CAKES



Brown Rice Crab Cakes image

Leftover brown rice helps stretch a pound of crab into eight good-size crab cakes. I get the best results with cooked rice that has first been spread on a plate and chilled in the refrigerator, which dries it out a bit. Depending on your preference, serve with Perfect Herb Mayonnaise or Ultimate Cocktail Sauce on the side.

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 31

1 pound jumbo lump crabmeat, picked over for shells
1/2 cup mayonnaise
3/4 cup cooled cooked brown rice
1/2 cup chopped scallions (white and green parts)
1 large egg, beaten
Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 1/4 cups fine dry breadcrumbs, plus more as needed
Canola oil, for frying
1 lemon, cut into wedges, for serving
Perfect Herb Mayonnaise, for serving, recipe follows
Ultimate Cocktail Sauce, for serving, recipe follows
1/2 teaspoon gelatin
1 large organic egg plus 1 large organic egg yolk
1 teaspoon dry mustard
1 teaspoon sugar
1 small garlic clove, minced
1/4 cup chopped mixed soft herbs, such as any combination of Italian parsley, basil, chives, tarragon, and chervil
1 1/2 to 1 3/4 cups extra-virgin olive oil
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1/4 cup hot chile sauce, such as Sriracha
1 tablespoon prepared horseradish, drained
1 tablespoon grated fresh horseradish, or to taste
Juice of 1/2 lemon (about 1 1/2 tablespoons)
2 teaspoons finely minced red onion
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

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.

CRAB CAKES BALTIMORE-STYLE



Crab Cakes Baltimore-Style image

This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.

Provided by Pierre Franey

Categories     breakfast, easy, quick, appetizer, main course

Time 15m

Yield 12 crab cakes

Number Of Ingredients 15

2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil

Steps:

  • In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
  • Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
  • Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

AMAZIN' CRAB RICE CAKES



Amazin' Crab Rice Cakes image

Treat your family to crab rice cakes! These crispy, golden brown Amazin' Crab Rice Cakes require just six ingredients and 25 minutes of your time.

Provided by My Food and Family

Categories     Rice

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 cup fat-free reduced-sodium chicken broth
1 cup instant white rice, uncooked
2 egg s
2 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup butter or margarine

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.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 195 mg, Sodium 750 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 0 g, Protein 20 g

EASY CRAB CAKES



Easy Crab Cakes image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CRAB CAKES



Crab Cakes image

Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.

Provided by Kim Severson

Categories     dinner, seafood, appetizer, main course

Time 1h30m

Yield About 12 large crab cakes

Number Of Ingredients 11

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

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.

AMAZING CRAB RICE CAKES



Amazing Crab Rice Cakes image

I found this recipe in a magazine. I haven't tried it yet, but it sounds delicious. Let me know what you think.

Provided by Tisy Adams

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup chicken broth
1 cup MINUTE White Rice (uncooked)
2 eggs
2 (6 ounce) cans crabmeat, drained,flaked
1/4 cup grated 100 percent parmesan cheese
1/4 cup butter or 1/4 cup margarine

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.

BROWN RICE AND CORN CAKES



Brown Rice and Corn Cakes image

A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.

Provided by Krysie

Categories     Appetizers and Snacks

Time 30m

Yield 6

Number Of Ingredients 10

2 (15.25 ounce) cans whole kernel sweet corn, drained
2 cups cooked brown rice, cooled
½ cup skim milk
2 eggs, beaten
2 tablespoons chopped fresh chives
⅔ cup whole wheat flour
2 teaspoons baking powder
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

Steps:

  • Combine corn, rice, milk, eggs, and chives in a large bowl.
  • Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
  • Stir flour mixture into corn mixture until well combined.
  • Heat olive oil on a griddle or a large skillet over medium heat.
  • Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g

WILD RICE CRAB CAKES



Wild Rice Crab Cakes image

This recipe originated from Cooking Light. It is easy and delicious, one of my friends even features this on her Personal Chef menu!

Provided by Cyn2938

Categories     Crab

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups water
1/2 cup wild rice, uncooked
1 lb crabmeat (imitation works fine)
3/4 cup dry breadcrumbs
1/2 cup red bell pepper, finely chopped
1/4 cup minced shallot
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 egg whites, lightly beaten

Steps:

  • Bring water to a boil in medium saucepan.
  • Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
  • Combine cooked rice with remaining ingredients in a medium bowl.
  • Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
  • Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
  • Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.

Tips for Making Brown Rice Crab Cakes:

  • Use leftover brown rice: Leftover brown rice is the perfect ingredient for crab cakes. It's already cooked, so you don't have to worry about cooking it separately. It's also more flavorful than white rice, which makes for more delicious crab cakes.
  • Use fresh crab meat: Fresh crab meat is the best choice for crab cakes. It's more flavorful and tender than frozen crab meat. If you can't find fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using it.
  • Use a variety of seasonings: Crab cakes are a great opportunity to experiment with different seasonings. Old Bay seasoning is a classic choice, but you can also try using other spices, such as paprika, garlic powder, onion powder, or cayenne pepper.
  • Don't overmix the crab cakes: Overmixing the crab cakes will make them tough. Mix them just until the ingredients are combined.
  • Cook the crab cakes over medium heat: Cooking the crab cakes over medium heat will help them cook evenly and prevent them from burning.
  • Serve the crab cakes with your favorite dipping sauce: Crab cakes are delicious with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Brown rice crab cakes are a delicious and easy-to-make dish that's perfect for any occasion. They're a great way to use up leftover brown rice, and they're also a healthy and flavorful alternative to traditional crab cakes. So next time you're looking for a quick and easy meal, give brown rice crab cakes a try. You won't be disappointed!

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