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Crab Cakes
with Jasmine Rice
1 cup chicken broth
1 cup Jasmine Rice (uncooked)
2 eggs
2 cups crab (boned and flaked)
1/4 cup grated parmesan cheese
1/4 cup (1/2 stick) butter
Bring broth to boil in small saucepan.
Stir in rice cook according to directions. Fluff with fork.
Beat eggs lightly in medium bowl.
Add rice, crabmeat and cheese; mix well. Shape equally into 8
crab cakes (patties). Let stand 5 minutes.
Melt butter in large skillet on medium
heat. Add crab cakes; cook 5 minutes on each side or until brown on
both sides and heated through.
This crab cake recipe is brought to you
by Nature's Wild Rice Co.
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