Crab Cakes with Curried Mango Sauce

Serves 8

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For the Cakes:
1 cup Mahatma® Basmati Rice
1 lb lump crabmeat
2 Tbsps green onions, chopped
1 Tbsp parsley, chopped
1 Tbsp Dijon mustard
2 Tbsps mayonnaise
1 egg, beaten
1 Tbsp Creole seasoning or to taste
1 cup fine dry bread crumbs
oil for frying
For the Sauce:
2 mango, peeled, seeded and chopped
1 Tbsp curry powder
1/2 cup heavy cream
salt and ground black pepper, optional

Cooking Directions

Prepare rice as per package directions.  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 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. 

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.