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1
Heat the olive oil in a large pot over medium heat.
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2
Add the garlic and onions and cook until the onions are translucent.
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3
Add the rice and stir to combine with the onions.
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4
Cook for 1 minute.
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5
Add the chicken stock, parsley and saffron.
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6
Bring to a simmer and cook, stirring often, until all of the liquid is absorbed and the rice is tender but still has a bite to it.
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7
Transfer the rice to a bowl and chill in the fridge until cooled.
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8
Fill a large, deep skillet halfway with vegetable oil and heat the oil to 350 degrees F over medium-high heat.
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9
Place the flour, eggs and breadcrumbs in three separate deep plates or small baking dishes.
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10
Add the cornmeal to the breadcrumbs, season with the parsley and seafood seasoning and stir to combine.
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11
Stir the crabmeat into the cooled rice.
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12
Form into patties and gently roll in the flour.
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13
Then dip in the eggs and then in the seasoned breadcrumbs.
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14
Fry the cakes until golden brown, turning once while cooking.
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15
Transfer to a paper towel-lined plate and season with salt.
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16
Serve warm.
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
