Categories: Arkansas Democrat Gazette- Susan Nicholson

Ingredients

• 1 (6.9 oz.) pkg. yellow rice (such as Zatarains or Uncle Ben's)
• 1/2 cup finely chopped onion
• 3 eggs
• 1/4 cup all-purpose flour
• 1 lb. lump crab meat
• 1/4 cup finely chopped parsley
• 4 Tbsp. butter, divided

Directions

1. Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled.

2. Beat eggs in a large bowl. Add rice mixture and flour; mix well. Add crab meat and parsley; gently mix until well blended. Refrigerate 30 minutes or until chilled.

3. Shape into 18 cakes, about 1/3 cup each. In a large nonstick skillet, melt 1 Tbsp. butter on medium. Cook cakes, 3 or 4 at a time, 6 minutes or until golden; turn once. Repeat with rmaining butter and cakes.

4. makes 18 crab cakes.

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