Brown rice crab cakes [Geoffrey Zakarian] from Food & Wine Best of the Best, Volume 18 (2015): The Most Exceptional Recipes from the 25 Best Cookbooks of the Year (page 256) by Food & Wine Magazine

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Notes about this recipe

  • Acarroll on December 22, 2021

    I was afraid the brown rice would be too prominent, but it wasn't at all. Flavors were great - next time I would try to find fresh crab instead of canned (not easy to find here). But they were pleasantly "crabby"! I halved the crab, mayo, and rice but forgot to half the other ingredients, flavors still worked very nicely.

  • Pizzacat13 on September 28, 2021

    This recipe was amazing. The brown rice provides some bulk and something for the crab to hold onto but wasn't really noticeable in the final result. I would say the "crabbiest" crab cakes I've ever tasted. They are quite wet and loose when initially formed, so don't skip the putting them in the fridge to set up step prior to cooking.

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