What makes them so irresistible? Well, besides the delicious crab meat, these savory morsels are also made up of green onions, fresh parsley, and dijon mustard. Bound together by a mixture of egg and mayonnaise, they cook up to a beautiful golden brown color in just seconds. Paired with a warm curried mango sauce, these Basmati Rice and Crab Cakes will turn the pickiest eater into a fan!
Prepare rice as per package directions. Set aside and let cool.
Combine cooked rice with crab meat. In a small bowl, combine green onions, parsley, Dijon mustard, mayonnaise, egg and Creole seasoning. Fold into rice and crab mixture. Form mixture into cakes and coat crab cakes with bread crumbs. Refrigerate for 15 minutes.
Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat to low and simmer 5 minutes. Season with salt and pepper to taste. Reserve to the side.
Heat oil in a large, heavy skillet over medium high heat. Add crab cakes and fry until golden brown and crispy, about 3 minutes on each side. Serve with warm sauce.
If you’re looking to serve up some tasty finger food, then you’ve come to the right place. Ideal for entertaining, these crispy crab cakes are made with fresh lump crabmeat, Mahatma® Basmati Rice, fresh herbs and a savory creole seasoning. Fried and served with a warm, mango sauce, it’s the kind of recipe you’ll be sure to repeat, if not out of tradition, then definitely to fill the requests that are sure to come.
We’re pretty certain that you’ll end up loving this spiced finger food appetizer, so just in case, we’ll leave another bite-size rice cake recipe here for you to try out. Make sure to save some of that Mango Sauce so you can dip these Black Bean and Brown Rice Cakes in it.
When heating the oil, test with one crab cake to see if the oil is sufficiently heated before adding in all of them.
To drain off any excess oil, use a paper towel on a, preferably ceramic, plate to cool or over a wire rack.