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Crab Cakes & Rice with Cucumber Sauce
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Crab Cakes

2 tablespoons Land O Lakes® Butter

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1 small (1/2 cup) onion, chopped

1/2 cup fat free sour cream

1/4 cup fresh bread crumbs

12 ounces cooked crabmeat, drained, flaked

1 tablespoon all-purpose flour

1/8 teaspoon salt

3 tablespoons chopped fresh parsley

2 to 3 teaspoons chili puree with garlic


1 medium (1 cup) cucumber , chopped

1 cup fat free sour cream

1/4 cup milk

1/2 teaspoon dried dill weed

1/4 teaspoon salt

1 1/2 teaspoons chopped fresh chives


1 tablespoon prepared horseradish


1 1/4 cups fresh bread crumbs

2 tablespoons Land O Lakes® Butter

3 large Land O Lakes® Eggs (whites only), beaten


4 cups hot cooked rice

How to make

  1. STEP 1

    Melt 2 tablespoons butter in 10-inch skillet until sizzling; stir in green pepper, red pepper and onion. Cook over medium heat, stirring often, 3-4 minutes or until crisply tender.

  2. STEP 2

    Combine onion mixture and all remaining crab cakes ingredients in bowl. Cover; refrigerate at least 1 hour.

  3. STEP 3

    Combine all sauce ingredients in another bowl. Cover; refrigerate until serving time.

  4. STEP 4

    Form crab mixture into 8 patties. Place 1 1/4 cups bread crumbs in shallow bowl or pie plate. Dip each crab patty into beaten egg whites and then into bread crumbs.

  5. STEP 5

    Melt 1 tablespoon butter in 10-inch skillet until sizzling; add 4 crab cakes. Cook over medium heat, turning once, 8-10 minutes or until heated through and golden brown on both sides. Set aside; keep warm. Repeat with remaining butter and crab cakes.

  6. STEP 6

    Place 1/2 cup hot rice and 1 crab cake on each plate; top with sauce.

Tip #1

Chili puree with garlic or paste is available in the Oriental section of large grocery stores or 2 to 3 teaspoons chili sauce plus 1/2 teaspoon finely chopped fresh garlic can be substituted.

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