Brown Rice Crab Cakes
- Level: Easy
- Yield: 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 116
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 22
- Sodium
- 119
- Total: 1 hr 55 min (includes chilling time)
- Active: 55 min
Ingredients
Crab Cakes:
1 pound jumbo lump crabmeat, picked over for shell fragments
3/4 cup cooked brown rice, cooled
1/2 cup mayonnaise
1/2 cup chopped scallions
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
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
1 cup canola oil, for frying
4 tablespoons (1/2 stick) unsalted butter, for frying
Aioli:
1/2 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 lemon, zested and juiced
Kosher salt
Serving:
1 lemon, cut into wedges, for serving
Directions
- For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle 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 too wet 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.
- 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 canola 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 dredge the crab cakes in the breadcrumbs. 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.
- For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt.
- For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges.