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Brown Rice Crab Cakes

Easy Cooking, Great Results

Impress your guests with this Brown Rice Crab Cakes with Della’s Light Brown Basmati Rice.

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
80

YIELDS:
36 bite-sized

PREP TIME:
20 Mins

TOTAL TIME:
25 mins Chill - 60 mins

INGREDIENTS

  • ¾ cup Della Rice Light Brown Basmati Rice, cooled
  • 1 pound jumbo lump crabmeat, picked over for shell fragments
  • 6 tablespoons mayonnaise
  • 2 tablespoons chopped green onions
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon seafood seasoning
  • 1 large egg, beaten
  • 1 lemon, zested and juiced
  • Kosher salt and freshly ground black pepper
  • 1 1/4 to 1 1/2 cups panko breadcrumbs
  • neutral oil, for frying
  • 4 tablespoons (1/2 stick) unsalted butter, for frying
  • 1 lemon, cut into wedges, for serving

AIOLI

  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 lemon, zested and juiced
  • Kosher salt

Step 1

  • For the crab cakes: In a large bowl, combine the crabmeat, Della Rice Light Brown Basmati Rice, mayonnaise, green onion, Dijon, parsley, seafood seasoning, egg and lemon zest and juice. Stir gently until combined. Season with salt and pepper.

Step 2

  • Sprinkle the mixture with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is toowet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.

Step 3

  • Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up.
  • Heat the oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F.
  • Spread about 1 cup breadcrumbs on a plate and lightly press the crab cakes to coat on all sides.

Step 4

  • Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt. Serve with Aioli and lemon wedges.

AIOLI

  • Combine the mayonnaise, parsley, basil, dill, lemon zest and juice. Season with salt.