When I was working on the revision of Riceland’s Crab-Rice Delight a while back, I made a few changes to the original recipe which I think improved upon an already delicious dish. For instance, the original recipe called for canned cream of mushroom soup. Well, I’m a big believer in making your own. It’s really easy, y’all.
I also used jumbo lump crab from my freezer rather than canned crab Definitely, use the fresh rather than the canned.
I replaced the sour cream with strained non-fat Greek yogurt which I feel upped the flavor quite a bit AND reduced the calories just a tad. I used fresh asparagus rather than canned, and I highly recommend doing that as well.
I’ve never been one to put too many “delights” on the table; there’s just something a little scary about that to me. But I have to tell you, this Crab-Rice Delight was a very pleasant surprise. We thoroughly enjoyed it.
But, y’all, this makes a whopping casserole. So either invite a few friends over or plan on eating it for several meals! Actually, sharing it with a neighbor is a good idea—and I did. Plus, not wanting to let a shred of that jumbo lump crab go to waste, I used the casserole filling to create some absolutely incredible and thoroughly “delightful” crab-rice cakes.
Tee-hee:) See what I did there?
The only hitch to this recipe is that you are using leftover Crab-Rice Casserole, but that’s not such a bad thing, is it?
Now I will tell you, I don’t like a lot of filling in my crab cakes so I was unsure just how this crab-rice cake idea would turn out. These Delightful Crab-Rice Crab Cakes turned out so delicious! I may have been just a little pleased with myself, y’all.
Ingredients
- Leftover Crab-Rice Casserole for 4 servings of 2 cakes each
- 1 Tablespoon Creole Mustard
- 1 green onion, thinly sliced
- 1 teaspoon fresh lemon juice
- 1 cup Wondra, divided use (more may be needed)
- 1 cup panko (more may be needed)
- 2 eggs beaten with 2 Tablespoons water
- 2 Tablespoons butter
- Riceland Rice Bran Oil
- Arugula or spring greens
- Lemon
Instructions
- Gently combine leftover crab-rice casserole with mustard, green onion and fresh lemon juice.
- Add in approximately 1/2 cup Wondra -- just enough to hold cakes together.
- Form into crab cakes about 2- 2 1/2 inches in diameter (approximately 1/3 cup mixture). Place on parchment-lined baking sheet and refrigerate at least 1 hour.
- In a flat bowl or pie plate, mix together 1/2 cup Wondra and 1 cup panko; set aside.
- In a flat bowl or pie plate, beat together eggs and water; set aside.
- In a large cast iron skillet, melt the butter and add oil to a depth of approximately 1/4-inch.
- Dip each crab cake into the egg wash and then in the Wondra-panko misture; set aside for 1-2 minutes.
- Fry over medium-low heat allowing the crab cakes to brown evenly on both sides, turning only 1 time, approximately 3-5 minutes per side.
- Do no pat or press down.
- Drain on paper towels. Serve over arugula or spring greens.
- Squeeze fresh lemon juice over all.
