Crab Rice Cakes

Crab Rice Cakes

Crab and rice with a touch of Southern Creole.

Rating:

4 stars 4 stars 4 stars 4 stars (19 ratings made) Rate
Serves: 24 person(s) Change

Preparation Time: 35 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for pre-cooking rice and refrigeration)

Yield: 24 x cakes

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1 egg
  • 1 egg white
  • 3 Tbsp reduced-calorie mayonnaise (for cakes)
  • 1 1/2 tsp dry mustard
  • 342.86 g frozen crab meat, thawed and drained
  • 2 cup cooked medium grain rice
  • 1 (2 oz) jar minced pimento, drained
  • 3 Tbsp minced cilantro or parsley (for cakes)
  • 1 vegetable cooking spray, as needed
  • 3 Tbsp olive oil, divided (2 - 3 Tbsp)
  • 2/3 cup reduced-calorie mayonnaise (for sauce)
  • 3 Tbsp minced green onion
  • 3 Tbsp minced red or green bell pepper
  • 3 Tbsp minced cilantro or parsley (for sauce)
  • 2 Tbsp creole mustard

Directions:

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.

Thanks to California Rice Commission - http://www.calrice.org