Ingredients:
Makes four servings 1 cup chicken broth 1 cup Minute White Rice, uncooked 2 eggs 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)

Instructions:
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.