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"To make rice cakes, gently mix cooled rice, eggs and 3/4 cup of the flour in large bowl. With lightly floured hands, divide rice mixture evenly and shape into 8 balls (about 1/2 cup rice mixture each). Place rice balls on lightly floured surface. Flatten each ball into a cake (about 3 1/2-inches wide and 1/2-inch thick). Use the back of large spoon to create a wide dimple in center of each rice cake. Fill 4 of the rice cakes evenly with crab mixture (about 4 to 5 tablespoons each). Top crab-filled rice cakes with remaining rice cakes, dimple-side down, pressing gently while shaping the edges to seal.  "
<https://www.mccormick.com/zatarains/recipes/main-dishes/crab-stuffed-yellow-rice-cakes-with-mango-pikliz>