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1. Add chicken stock to saucepan and bring to a boil over high heat.
2. Stir in minute rice.
3. Remove saucepan from heat, cover, and set aside 5 minutes.
4. Fluff rice with fork.
5. Beat 2 eggs in medium bowl.
6. Add rice, crabmeat, and Parmesan cheese. Stir to combine.
7. Shape equally into 8 crab cakes.
8. Allow the cakes to stand for 5 minutes.
9. Add butter to large skillet. Melt over medium heat.
10. Add crab cakes, cook 5 minutes on each side until golden brown.
11. Heat through.
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