Creole Rice Cakes

Perfect as a side dish, appetizer, or even as a main dish ---

Makes 9 (2 cakes each) Servings

• Ingredients

  		For the Cakes:
  		non-stick cooking spray
  2	pkgs	Mahatma® Saffron Yellow Rice mix
  2	Tbsps	butter
  1/2	cup	onion, chopped
  1/2	cup	celery, chopped
  1/2	cup	red bell pepper, chopped
  1/4	cup	seasoned bread crumbs
  1/2	Tbsp	Creole seasoning
  2	cups	cooked, chopped shrimp or crawfish
  4	each	eggs, beaten
  		Remoulade Sauce:
  1	cup	mayonnaise
  2	Tbsps	Creole mustard
  2	Tbsps	ketchup
  1	Tbsp	sweet pickle relish
  1	tsp	paprika
  1	tsp	prepared horseradish
  1	tsp	hot sauce

• Directions
  For the cakes:  Preheat oven to 375°F.  Coat 18 regular-size muffin cups with non-stick cooking spray.  Set aside.
  
  Prepare rice according to package directions.  In a medium saucepan melt butter over medium heat.  Add onions, celery and bell peppers and sauté 5 minutes.  Remove from heat and stir in bread crumbs, Creole seasoning and shrimp.  Stir in eggs.  Fold in rice until all ingredients are incorporated.  Fill muffin cups half full and flatten tops.  Bake 25 minutes.  Serve warm with remoulade sauce, if desired.
  
  Remoulade Sauce:  Mix all ingredients together in a small bowl.  Refrigerate unused portion.  If desired, substitute spicy brown or Dijon mustard for the Creole mustard. 
  
  Perfect as an appetizer!!! Just prepare as noted above using mini-muffin pans, reduce baking time to 15 minutes.  Use a small ice cream scoop to portion mix.  Makes 48 mini-cakes. 
  
  Need a main meal make over ??  Serve this recipe as side dish to our recipe for Coastal Chowder. 
  
• Nutritional Info
  
  
  

  *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

  
  
  

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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