Crab and Rice Cakes
These easy-to-prepare, crispy crab cakes are served with a zesty aioli for a taste of the coast.
- 1 cup brown rice, uncooked (or one boil-in-bag)
- 2 eggs
- 1 pound lump crab meat
- 2 tablespoons seafood seasoning
- 2 tablespoons olive oil
- ⅓ cup mayonnaise
- 1 teaspoon minced garlic
- 1 lemon, zest and juice only
- Lemon wedges (optional)
To make crab cakes, prepare rice according to package directions. Allow to cool.
In medium bowl, beat eggs lightly. Stir in rice, crab meat and seafood seasoning; mix well. Refrigerate for 5 minutes. Shape mixture into eight patties.
In large, nonstick skillet over medium heat, heat oil. Working in batches, carefully place patties in skillet. Cook 5 minutes on each side or until golden brown. Transfer to paper towel-lined plate.
To make aioli, stir together mayonnaise, garlic, lemon zest and lemon juice.
Serve aioli with crab cakes and garnish with lemon wedges, if desired.