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Mini Crab Cakes w/Roasted Red Pepper Sauce

Cook Time: 3 minutes

Servings: 2 doz

Rice to the Rescue! Recipe Contest Winner - Ellen Burr (1999)


  2 eggs, lightly beaten

  2 Tbs plus 1 teaspoon seafood seasoning, divided

  1 lb crabmeat, shredded

  3 cups cooked medium grain rice

  3/4 cup roasted garlic mayonnaise

  1/4 cup roasted red peppers, pureed

  3 Tbs vegetable oil, divided

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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

Nutrition Analysis is for 2 cakes served with 1 tablespoon sauce

Nutrition Analysis is for 2 cakes served with 1 tablespoon sauce

Nutritional Information:

Calories 241

Total Fat 15g 

Cholesterol 67mg 

Sodium 224mg 

Total Carbohydrate 14g 

Protein 10g