Thursday, June 16, 2005
Crab Rice Cakes
Here is a very easy recipe for a slight twist on dull old crab cakes...
( not all recipes are dull or old... but you know what I mean)
Enjoy!!!
Bigdaddy
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan.
Stir in rice; cover and remove from heat; let stand covered for 5 mins.
Fluff with a fork.
Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well.
Shape into 8 patties equally.
Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties.
Cook for 5 minutes on each side or until golden brown.
( not all recipes are dull or old... but you know what I mean)
Enjoy!!!
Bigdaddy
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan.
Stir in rice; cover and remove from heat; let stand covered for 5 mins.
Fluff with a fork.
Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well.
Shape into 8 patties equally.
Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties.
Cook for 5 minutes on each side or until golden brown.
