Crab Rice Cakes

Crab Rice Cakes Recipe from the USA

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Crab rice cakes are a delicious and savory dish that combines the flavors of crab meat, rice, and seasonings. These crispy cakes are perfect for a light lunch or as an appetizer for a dinner party.

History

Crab rice cakes have been a popular dish in coastal regions for many years. The combination of crab meat and rice is a classic pairing that has been enjoyed by seafood lovers for generations.

Ingredients

1 egg
1 egg white
3 tbsp reduced-calorie mayonnaise
1.5 tsp dry mustard
2 6 oz (170 g) packages frozen crab meat, thawed and drained
2 cups cooked rice
1 2 oz (57 g) jar minced pimento, drained
3 tbsp minced cilantro or parsley
vegetable cooking spray
2 to 3 tbsp olive oil, divided

Mustard Creole Sauce

0.67 cup reduced calorie mayonnaise
3 tbsp minced green onion
3 tbsp minced red or green pepper
3 tbsp minced cilantro or parsley
2 tbsp creole mustard

How to prepare

In a medium bowl, combine egg, egg white, mayonnaise, and mustard; whisk until blended.
Stir in crab meat, rice, pimento, and cilantro.
Carefully form 2 tbsp of the mixture into a 0.5-inch patty; repeat with the remaining mixture, layering between sheets of wax paper.
Refrigerate for at least 30 minutes and up to 1 hour before cooking.
Heat 1 tbsp of olive oil in a large, heavy skillet that has been coated with cooking spray over medium-high heat.
Add the crab cakes in batches; cook for about 2.5 to 3 minutes on each side or until browned.
Add more olive oil to the skillet as necessary.
Drain well on paper towels.
Serve hot or at room temperature with Mustard Creole Sauce or creole mustard.

Mustard Creole Sauce

In a bowl, combine mayonnaise, onion, pepper, cilantro, and mustard; mix well.
Cover and chill for 2 hours. Makes 1 cup of sauce.

Variations

Add diced bell peppers or jalapenos for a spicy kick.
Substitute the crab meat with shrimp or lobster for a different flavor.
Mix in some grated cheese for a cheesy twist.

Cooking Tips & Tricks

Make sure to drain the crab meat well before using it in the recipe to prevent the cakes from becoming too watery.

- Refrigerating the crab cake mixture before cooking helps the cakes hold their shape better.

- Use a non-stick skillet and cooking spray to prevent the cakes from sticking to the pan.

- Be careful not to overcook the crab cakes, as they can become dry and tough.

Serving Suggestions

Serve the crab rice cakes hot or at room temperature with the Mustard Creole Sauce or creole mustard on the side. They can be enjoyed as a main dish with a side salad or as an appetizer for a seafood feast.

Cooking Techniques

The key to making perfect crab rice cakes is to carefully form the patties and refrigerate them before cooking. This helps the cakes hold their shape and prevents them from falling apart in the skillet.

Ingredient Substitutions

If you don't have crab meat, you can use canned tuna or salmon as a substitute. You can also use brown rice or quinoa instead of white rice for a healthier option.

Make Ahead Tips

You can prepare the crab cake mixture ahead of time and refrigerate it for up to 24 hours before cooking. This makes it easy to have a quick and delicious meal ready to go.

Presentation Ideas

Serve the crab rice cakes on a bed of mixed greens with a drizzle of the Mustard Creole Sauce for a beautiful presentation. Garnish with fresh herbs or lemon wedges for an extra pop of color.

Pairing Recommendations

Crab rice cakes pair well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. They also go well with a light beer or a citrusy cocktail.

Storage and Reheating Instructions

Store any leftover crab rice cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place the cakes on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of crab rice cakes contains approximately 250 calories.

Carbohydrates

Each serving of crab rice cakes contains approximately 20 grams of carbohydrates.

Fats

Each serving of crab rice cakes contains approximately 10 grams of fats.

Proteins

Each serving of crab rice cakes contains approximately 15 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (crab) and eggs, which may be allergens for some individuals.

Summary

Crab rice cakes are a moderate source of carbohydrates and fats, with a good amount of protein. They also provide essential vitamins and minerals.

Summary

Crab rice cakes are a delicious and versatile dish that is perfect for any occasion. With a crispy exterior and a tender, flavorful interior, these cakes are sure to be a hit with seafood lovers and non-seafood lovers alike. Enjoy them as a main dish or as an appetizer, and don't forget to serve them with the Mustard Creole Sauce for an extra burst of flavor.

How did I get this recipe?

. It was a warm summer day and I was visiting my friend Margaret, who lived by the sea. As we strolled along the shore, she suddenly stopped and pointed to a group of people gathered around a small fire pit. Curious, I followed her over and discovered they were cooking up a batch of delicious crab rice cakes.

I watched intently as they mixed together the fresh crab meat, cooked rice, green onions, and various seasonings. The mixture was then shaped into patties and fried until golden brown and crispy. The aroma that wafted through the air was absolutely tantalizing.

I couldn't resist asking for the recipe, and Margaret's friend, Mrs. Jenkins, happily obliged. She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. I was fascinated by the idea of a recipe with such a rich history, and couldn't wait to try it out for myself.

Back at home, I gathered all the necessary ingredients and set to work. The process of making the crab rice cakes was surprisingly simple, but the results were simply divine. The combination of the sweet crab meat, fragrant green onions, and perfectly cooked rice was a symphony of flavors that danced on my taste buds.

As I savored the first bite of the crab rice cake, I knew that this recipe would become a staple in my own kitchen. Over the years, I have made it countless times for family gatherings, potlucks, and special occasions. Each time, it never fails to impress and delight those who taste it.

I have since added my own twist to the recipe, experimenting with different seasonings and ingredients to create a version that is uniquely my own. But no matter how many variations I try, the original crab rice cake recipe that I learned from Mrs. Jenkins will always hold a special place in my heart.

I often think back to that day by the sea, watching the waves crash against the shore as I learned how to make the most delicious crab rice cakes I had ever tasted. It was a moment that sparked a passion for cooking and a love for sharing recipes with others.

Now, as I pass on this recipe to you, my dear grandchild, I hope that it brings you as much joy and satisfaction as it has brought me over the years. May you always remember the fond memories of learning to make crab rice cakes, and may you continue to create delicious dishes that will be cherished for generations to come.