Rice Crab Cakes

I've been wanting to make crab cakes for a while now, so when I saw how easy it could be, I knew I had to give it a try and share with you all! I have never eaten crab cakes with rice, but there is a first time for everything (or maybe we just have a lot more rice than we do bread)! The rice (or rather, rice mixture, since we generally make it using 1 cup each of brown rice, white rice, and barley) made the texture a bit different in a way I can't quite describe compared to other crab cakes I've eaten. I also threw in some grated Romano cheese, which added a subtle layer of flavor to the crab cakes. You don't need a whole lot of cheese, but I would recommend adding just a bit since it will bring some additional flavor to the table. Give these crab cakes try and see what you think!

Rice Crab Cakes

by CJ Huang

A simplified crab cake, using rice instead of bread crumbs and just a bit of Romano cheese.

Yield: 4-6 patties

Materials:

Mass	Weight	Volume	Number	Material	Notes
		2 cups		rice, cooked
			2	eggs, beaten
	6 ounces			crab meat
		1/4 cup		Romano cheese, grated
				oil

Methods:

1. Combine all materials except oil, and mix briefly.
2. Form patties, then cook over medium heat until heated through and lightly browned on both sides.