Crab and Rice Croquettes

Crab and Rice Croquettes are a Cajun  style version  of crab cakes which use rice  as a binder and filler, and are fried until crisp.
Crab and Rice Croquettes

Crab and Rice Croquettes

By Sue Lau | Palatable Pastime

Crab and Rice Croquettes are my recipe of the day with Fish  Friday Foodies. I am hosting this month and decided upon the theme of comfort food fish and seafood recipes. I have been stressed out (haven’t we all?) and thought I could use something relaxing to eat.

This is a fairly easy recipe that bulks out the crab content with the addition of cooked rice as a binder. You  may have had crab cakes with less ingredients and this is a slightly different, more budget minded version.

Of course, the rice itself, being a Jambalaya mix, has tons of flavor. So try not  to  imagine  some  boring plain Jane white rice in  there. This is rice you could eat by itself.

Crab and Rice Croquettes

You can serve these as an appetizer or main dish (with the addition of something like slaw  and fries).

The   croquettes  also freeze well and heat up easily after thawing  in  an oven or air fryer.

Fish Friday

Fish Friday Foodies

Comfort Food Recipes

Hosted by Sue Lau

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Crab and Rice Croquettes

Crab and Rice Croquettes

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Crab and Rice Croquettes

Crab and Rice Croquettes

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Course Appetizer, Main Dish
Cuisine Cajun, Southern
Servings 16


Croquette Mix:

  • 1 (8 ounce) box Zatarain's Jambalaya mix (prepared without meat)
  • 11 ounces flaked crab meat (picked through) (3 small cans)
  • 2 green onions (thinly sliced)
  • 3 large eggs (lightly beaten)
  • 1/2 cup flour


  • 2 cups dry breadcrumbs
  • 1/4 cup Cajun spice


  • Mix together croquette ingredients and chill for 2 hours or more.
  • Shape 1/3 cup croquette mixture into a patty and dredge in seasoned bread crumbs.
  • Shallow fry in about an inch of hot oil (350F) for a few minutes on each side or until golden.
  • Drain and serve hot.
  • Serve with remoulade sauce, tartar sauce or seafood cocktail sauce


From the kitchen of
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Crab and Rice Croquettes

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