Yellow Rice Crab Cakes

The East Coast meets the Gulf Coast with this Louisiana take on crab cakes, made with Zatarain’s Yellow Rice and lump crabmeat. To save time, prepare the patties early and keep refrigerated until you’re ready to cook so they come out crispy and delicious.

Serves: 9
Serving Size: 2 crab cakes
15 mins Prep time 45 mins Cook time
15 mins Prep time
45 mins Cook time
  • Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled

  • 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

  • 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.

Cooking tip

Test Kitchen Tip: Serve crab cakes with Creole Mustard Sauce, if desired.

Nutrition information

(Amount per serving)

  • 242Calories: 242Cholesterol: 141mg
  • Sodium: 639mgProtein: 15g
  • Total Fat: 10gFiber: 1g
  • Carbohydrate: 23g