Crab Rice Cakes
- Ethnicity: American
- Base: Seafood
- Course: Appetizer
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 24
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 ea | large egg |
| 1 ea | egg white |
| 3 T | reduced-calorie mayonnaise |
| 1 1/2 t | dry mustard |
| 12 oz | frozen crab meat, thawed and drained |
| 2 c | California Premium medium grain rice, cooked |
| 1 ea | 2-ounce jar minced pimiento, drained |
| 3 T | minced cilantro or parsley |
| 1 ea | vegetable cooking spray |
| 3 T | olive oil, divided |
Directions:
1| 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.
2| Refrigerate at least 30 minutes and up to 1 hour before cooking.
3| 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.
4| Serve hot or at room temperature with Mustard Creole Sauce.
*Mustard Creole Sauce:
2/3 cup reduced-calorie mayonnaise
3 tablespoons minced green onion
3 tablespoons minced red or green pepper
3 tablespoons minced cilantro or parsley
2 tablespoons creole mustard
Combine mayonnaise, onion, pepper, cilantro and creole mustard; mix well. Cover and chill 2 hours. Makes 1 cup sauce.
Each Serving Provides:
72 calories, 4 grams protein, 4 grams fat, 5 grams carbohydrate, 0 grams dietary fiber, 24 milligrams cholesterol and 142 milligrams sodium.