“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.

Meal Part: Appetizers, Snacks   Preparation: Quick and Easy   Main Ingredient: Eggs, Fish/Seafood, Vegetables   Cuisine Type: American

Nutrition Facts Calories 241   % Daily Value* Total Fat 15g Cholesterol 67mg Sodium 244mg Total Carbohydrate 14g Protein 10g

Nutrition Analysis is for 2 cakes served with 1 tablespoon sauce.