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