Crab and rice with a touch of Southern Creole.
Author: California Rice Commission - http://www.calrice.org
Serves: 24 person(s)
Preparation Time: 35 mins
1 egg white
3 Tbsp reduced-calorie mayonnaise (for cakes)
1 1/2 tsp dry mustard
12 oz 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
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.
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