|1 cup chicken broth||2 tablespoons seafood seasoning|
|1 cup Minute White Rice, uncooked||1/4 cup (1/2 stick) butter or margarine|
|2 eggs||Fresh lemon wedges, optional|
|2 cans (6 oz. each) crabmeat, drained, flaked*|
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, if desired.
*Substitute; 12 oz. of canned salmon. To serve as appetizers, make patties bite-sized.
Add fresh lemon wedges to garnish (optional)
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