Rice Recipes
Mini Crab Cakes with Roasted Red Pepper Sauce
“Rice to the Rescue!” Recipe Contest Winner - Ellen Burr
Yield: Makes 2 dozen cakes.
2 eggs, lightly beaten
1 tablespoon plus 1 teaspoon seafood seasoning, divided
1 pound crabmeat, shredded
3 cups cooked medium grain rice
3/4 cup roasted garlic mayonnaise
1/4 cup roasted red peppers, pureed
2 to 3 tablespoons vegetable oil, divided
Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended. Stir in crabmeat and rice. Form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture.
Heat 1 tablespoon oil in large, heavy skillet 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 oil to skillet as necessary. Drain well on paper towels. Serve hot or at room temperature with Roasted Red Pepper Mayonnaise.
Roasted Red Pepper Mayonnaise: combine mayonnaise, roasted red peppers and remaining 1 teaspoon seafood seasoning; mix well. Makes 1 cup sauce.
Nutrition Facts
Calories 241
Total Fat 15g
Cholesterol 67mg
Sodium 244mg
Total Carbohydrate 14g
Protein 10g
Nutrition Analysis is for 2 cakes served with 1 tablespoon sauce.
