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Ingredientsservings 321 cals
Original recipe yields 4 servings
- Bring broth to a boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.
- Beat eggs lightly in medium bowl. Add rice, crabmeat and seasoning; mix well. Refrigerate 5 minutes. Shape into 8 patties.
- Melt butter in large skillet over medium heat. Add patties; cook 5 minutes on each side or until golden brown and heated through. Serve with fresh lemon wedges.
- You can substitute 12 ounces canned salmon. To serve as appetizers, make patties bite-sized.
Per Serving: 321 calories; 14.9 g fat; 23.3 g carbohydrates; 22.9 g protein; 188 mg cholesterol; 1390 mg sodium. Full nutrition
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