Mini Crab Cakes With Roasted Red Pepper Sauce
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Persons
24
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 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
Instructions
- Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended. Stir in crab meat 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.