Crab and rice with a touch of Southern Creole.
Preparation Time: 35 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for pre-cooking rice and refrigeration)
Yield: 24 x cakes
CRAB RICE CAKES: Combine egg, egg white, mayonnaise, and mustard in medium bowl; whisk until blended. Stir in crab meat, rice, pimiento, and cilantro. Carefully form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture, layering between sheets of wax paper. Refrigerate at least 30 minutes and up to 1 hour before cooking.
Heat 1 tablespoon olive oil in large, heavy skillet that has been coated with cooking spray over medium-high heat. Add crab cakes in batches; cook about 2-1/2 to 3 minutes on each side or until browned. Add more olive oil to skillet as necessary. Drain well on paper towels. Serve hot or at room temperature with Mustard Creole Sauce.
MUSTARD CREOLE SAUCE: Combine mayonnaise, onion, pepper, cilantro, and creole mustard; mix well. Cover and chill 2 hours. Makes 1 cup sauce.