Crab Rice Cakes 

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Serves: 24 person(s)

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

Yield: 24 x cakes

Crab and rice with a touch of Southern Creole.

Ingredients:

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.

Author:

California Rice Commission
CA Rice Commission

Related Recipes:

Basic Rice Preparation