Yellow Rice Crab Cakes

• 1 package yellow rice ZATARAIN'S(R)
• 1/2 cup red bell pepper finely chopped
• 1/4 cup finely chopped onion
• 3 eggs
• 1/4 cup flour
• 1 pound lump crabmeat
• 1/4 cup finely chopped fresh parsley
• 4 tablespoons butter divided

1. Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled
2. Beat eggs in large bowl. Add rice mixture and flour; mix well. Add crabmeat and parsley; gently mix until well blended. Refrigerate 30 minutes or until well chilled. Shape into 18 crab cakes, about 1/3 cup each
3. Melt 1 tablespoon of the butter in large nonstick skillet on medium heat. Cook crab cakes, several at a time, about 6 minutes or until golden brown, turning once. Add remaining 3 tablespoons butter as needed.

yellow rice, red bell pepper, onion, eggs, flour, lump crabmeat, fresh parsley, butter

Taken from www.yummly.com/recipe/Yellow-Rice-Crab-Cakes-2089921 (may not work)