Rice Crab Cakes with Aioli

Ingredients:

Crab Cakes

• 2 cups cooked Riceland long grain white rice, cooled
• 8 oz lump crab meat, picked over for shells
• 1 large egg
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 2 Tbsp fresh lemon juice
• ½ cup panko breadcrumbs
• 2 Tbsp finely chopped green onion
• 1 Tbsp chopped fresh parsley
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2–3 Tbsp oil for frying

Lemon Aioli

• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• Pinch salt

Instructions:

1. In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, and salt. Refrigerate until ready to serve.
2. In a large bowl combine rice, crab meat, egg, mayonnaise, mustard, lemon juice, breadcrumbs, green onion, parsley, Old Bay, garlic powder, salt, and pepper.
3. Shape mixture into 8 small patties.
4. Heat oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown.
5. Plate warm crab cakes with lemon aioli for dipping.

Notes:

• Chilling patties for 15 minutes before frying helps them hold together.
• Add finely diced pepper for extra color and flavor.
• For a lighter option, air fry at 375°F for 8–10 minutes.