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CRAB, MINI CRAB CAKES W/ROASTED RED PEPPER SAUCE

Yield: Makes 2 dozen cakes

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
 

Directions

Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended.

Stir in crabmeat and rice.

Form 2 tablespoons mixture into 2½-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 2½ 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
     

“Rice to the Rescue!” Recipe Contest Winner - Ellen Burr -
USA Rice Federation www.usarice.com

 

 

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