BRING broth to 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 equally into 8 patties.
MELT butter in large skillet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
Serve with fresh lemon wedges.
Total Fat 18g
Saturated Fat 8g
Total Carbohydrate 19g