Crab Rice Cakes

Description
Makes 2 dozen patties.

Ingredients

 * 1 egg
 * 1 egg white
 * 3 tablespoons reduced-calorie Mayonnaise
 * 1 1/2 teaspoons dry mustard
 * 2 6-ounce packages frozen crab meat, thawed and drained
 * 2 cups cooked rice
 * 1 2-ounce jar minced pimiento, drained
 * 3 tablespoons minced cilantro or parsley
 * Vegetable cooking spray
 * 2 to 3 tablespoons olive oil, divided


 * Mustard Creole Sauce
 * 2/3 cup reduced calorie Mayonnaise
 * 3 tablespoons minced green onion
 * 3 tablespoons minced red or green pepper
 * 3 tablespoons minced cilantro or parsley
 * 2 tablespoons creole mustard

Directions

 * 1) Combine egg, egg white, Mayonnaise and mustard in medium bowl; whisk until blended.
 * 2) Stir in crab meat, rice, pimiento and cilantro.
 * 3) Carefully form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture, layering between sheets of wax paper.
 * 4) Refrigerate at least 30 minutes and up to 1 hour before cooking.
 * 5) Heat 1 tablespoon olive oil in large, heavy skillet that has been coated with cooking spray over medium-high heat.
 * 6) Add crab cakes in batches; cook about 2-1/2 to 3 minutes on each side or until browned.
 * 7) Add more olive oil to skillet as necessary.
 * 8) Drain well on paper towels.
 * 9) Serve hot or at room temperature with Mustard Creole Sauce or creole mustard.


 * Mustard Creole Sauce:
 * 1) Combine Mayonnaise, Onion, pepper, cilantro, and mustard; mix well.
 * 2) Cover and chill 2 hours. Makes 1 cup sauce.