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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. yellow rice (ZATARAIN'S®)
- 1/2 cup red bell pepper (finely chopped)
- 1/4 cup finely chopped onion
- 3 eggs
- 1/4 cup flour
- 1 lb. lump crabmeat
- 1/4 cup finely chopped fresh parsley
- 4 Tbsp. butter (divided)
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Directions
- 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.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium470mg20% |
| Potassium510mg15% |
| Protein27g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber<1g4% |
| Sugars2g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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