Learn how to make these incredible Basmati Rice Crab Cakes better than your favorite seafood restaurant. Grab your ingredients and follow our step by step recipe for best results and make sure to serve warm alongside a sweet curry mango sauce!
Prepare the rice as per package directions and let 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 the 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.
These Maryland native, deep-fried and crispy crab cakes are unbelievable. They are the perfect bite-sized appetizer to serve at your next get-together with friends and family.
Wondering what kind of crab meat to use? We suggest lump crabmeat but many purists would say that you should use Maryland blue crab if you want them to be more authentic.
If you find your cakes are crumbling, that means they are lacking a binding agent. That’s where the Carolina® Basmati Rice and breadcrumbs come into play. Simply add more breadcrumbs or if you have more cooked and chilled rice on hand, add a bit more as well.
The warm fried taste pairs perfectly with the curry mango sauce! Sauces are great for mixing and matching with other recipes, so save a bit and try it out with these Cheese and Jalapeño Quinoa Cakes, next.
To deep fry these crab cakes, make sure the heat is on high so that the oil sufficiently cooks the cakes. When you think the oil is ready, toss just one in to see if it cooks evenly and quickly. If the oil is ready, feel free to add the rest.
When the crab cakes are browned and finished cooking, place them on a ceramic or durable plate over a paper towel to drain any excess oil.
Use our Carolina® Rice tips for the perfect Basmati or White Rice recipe to avoid any excess moisture when molding these cakes.