Makes four servings
1 cup chicken broth
1 cup Minute White Rice, uncooked
2 cans (6 ounces each) crabmeat, drained, flaked
2 tablespoons seafood seasoning
1/4 cup (1/2 stick) butter or margarine
Fresh lemon wedges (optional)
Bring broth to a boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.
Beat eggs lightly in medium bowl. Add rice, crabmeat and seasoning; mix well. Refrigerate 5 minutes.
Shape into 8 patties. Melt butter in large skillet over medium heat. Add patties; cook 5 minutes on each side or until golden brown and heated through. Serve with fresh lemon wedges.