Crab cakes with rice and sautéed veggies. Crab cakes always remind me of vacations in Florida. Sitting out on the deck of a seafood restaurant watching the ocean waves roll in. As if this picture-perfect moment could get any better, we top it off with crab cakes.

Bring water to a boil in a medium saucepan. How to make Crab Cakes: Mixing crab cake filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties. You can cook Crab cakes with rice and sautéed veggies using 5 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Crab cakes with rice and sautéed veggies

Prepare 3 of crab cakes.
You need 1 cup of brown rice.
You need 10 of mini peppers (winesweet).
You need 1/2 of onion.
It's of Salt and pepper (to taste).

Cooking crab cakes: In a large saucepan add the oil and heat to medium high. And crab cakes win the appetizer game when it comes to seafood. Crab cakes are easy to prepare and tastes extremely delicious. Traditionally crab cakes are made of just crab meat without any filling and then served as a platter or open-faced sandwich.

Crab cakes with rice and sautéed veggies instructions

Bake/broil the crab cake and simultaneously cook rice and sauté peppers and onions (very simple but delicious meal).
Serve with glass of chardonnay or albariño.

Starting from appetizers in a three-course meal to evening snacks, crab cakes would be a. Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them. If you're a crab cake lover, you know that finding a truly good Paleo crab cake isn't easy. Most are loaded with breading, severely lacking in the crab department or fried to oblivion in unhealthy vegetable oil. But a GREAT crab cake - packed with big chunks of lump crab, donning a perfectly golden-brown exterior and just barely held together with creamy mayonnaise, egg and a little.