Crab and Rice Cakes - Carolina Country

Crab and Rice Cakes

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Crab and Rice Cakes

These easy-to-prepare, crispy crab cakes are served with a zesty aioli for a taste of the coast.


Crab Cakes

  • 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)


  1. To make crab cakes, prepare rice according to package directions. Allow to cool.

  2. 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.

  3. 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.

  4. To make aioli, stir together mayonnaise, garlic, lemon zest and lemon juice.

  5. Serve aioli with crab cakes and garnish with lemon wedges, if desired.

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