Overhead view of crab rice cakes on a white platter.

Crab Rice Cakes

  • Servings
    24 cakes
  • Serving Size
    1 cake

Ingredients

  • 1 egg
  • 1 egg white
  • ⅔ cup + 3 tablespoons reduced-calorie mayonnaise, divided
  • 1 ½ teaspoons dry mustard
  • 2 (6-ounce) packages frozen crab meat, thawed and drained
  • 2 cups cooked rice
  • 1 (2-ounce) jar pimiento, minced, drained
  • 6 tablespoons cilantro or parsley, minced, divided
  • vegetable cooking spray
  • 2 to 3 tablespoons olive oil, divided
  • 3 tablespoons green onion, minced
  • 3 tablespoons red or green pepper, minced
  • 2 tablespoons creole mustard

Directions

  • Combine egg, egg white, 3 tablespoons mayonnaise and mustard in medium bowl; whisk until blended. Stir in crab meat, rice, pimiento and cilantro. Carefully form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture, layering between sheets of wax paper. Refrigerate at least 30 minutes and up to 1 hour before cooking.
  • Combine 2/3 cup mayonnaise, onion, pepper, cilantro, and mustard; mix well. Cover and chill 2 hours. Makes 1 cup sauce.
  • Heat 1 tablespoon olive oil in large, heavy skillet that has been coated with cooking spray 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 olive oil to skillet as necessary. Drain well on paper towels.
  • Serve hot or at room temperature with Mustard Creole Sauce or creole mustard.

Nutrition Facts

  • Serving 1 cake
  • Calories 72
  • Total Fat 4g
  • Cholesterol 24mg
  • Sodium 142mg
  • Carbohydrates 5g
  • Protein 4g