Yellow Rice Crab Cakes

1. 1

   Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled

2. 2

   Beat eggs in large bowl. Add rice mixture and flour; mix well. Add crabmeat and parsley; gently mix until well blended. Refrigerate 30 minutes or until well chilled. Shape into 18 crab cakes, about 1/3 cup each

3. 3

   Melt 1 tablespoon of the butter in large nonstick skillet on medium heat. Cook crab cakes, several at a time, about 6 minutes or until golden brown, turning once. Add remaining 3 tablespoons butter as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.