Ingredients:
- 1/2 White Rice uncooked
- 1 Tablespoon butter
- Salt to taste
- 1 Pound canned wild-caught crab meat drained
- 4 oz cream cheese room temp
- 1/8 cup mayo
- 2 green onions sliced
- 3 tablespoons lemon juice
- Zest of one lemon
- 1/2 tablespoon Greek seasoning
- 1/2 teaspoon cumin
- Black pepper to taste
Instructions:
- Cook rice according to packing directions, adding butter and salt to pan. Do not overcook, slightly tender is preferred. Remove from heat and set aside.
- In a large bowl, stir together remaining ingredients until well combined. Gently fold in cooled rice if serving cold. Serve with crackers, bread, veggies, or in seaweed wraps.
- To serve warm: Bake crab mixture in oven-safe dish at 375°F. for 20 minutes, or until warm. Fold in rice and serve.