RCI-SN.002.0105.001
Crab Rice Cakes
Makes 2 dozen patties.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1 unit
- 3 tablespoons
- 1 1/2 teaspoons
- -ounce packages frozen crab meat2 6 unitthawed and drained
- 2 cups
- -ounce jar minced pimento1 2 unitdrained
- 3 tablespoons
- 1 unit
- olive oil2 to 3 tablespoonsdivided
- reduced calorie Mayonnaise2/3 cup
- 3 tablespoons
- 3 tablespoons
- 3 tablespoons
- 2 tablespoons
Method
1
Combine egg, egg white, 3 tablespoons reduced-calorie mayonnaise, and dry mustard in a large bowl, whisking until well blended.
2
Fold thawed and drained crab meat, cooked rice, minced pimento, and 3 tablespoons minced cilantro into the egg mixture until gently combined without breaking up the crab pieces.
3
Divide the crab mixture into 8 equal portions and shape each into a compact cake about 3 inches in diameter and 1 inch thick.
4
Refrigerate shaped cakes for at least 30 minutes to help them hold together during cooking.
30 minutes
5
Mix together 2/3 cup reduced-calorie mayonnaise, minced green onion, minced red or green pepper, 3 tablespoons minced cilantro, and creole mustard in a small bowl to create the remoulade sauce. Set aside.
6
Heat 1 to 1.5 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
7
Working in batches to avoid crowding, carefully place crab cakes into the hot oil and cook for 3 to 4 minutes per side until golden brown.
7 minutes
8
Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil, adding remaining olive oil to the skillet for the second batch if needed.
9
Arrange crab cakes on serving plates and top or serve alongside the creole remoulade sauce.