Crab Cakes & Rice With Cucumber Sauce
Making crab cakes takes some extra effort, but is well worth the time.
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 medium (1/2 cup) onion, chopped
1/2 cup fat free sour cream
1/4 cup fresh bread crumbs
12 ounces cooked crabmeat, drained, flaked
1 tablespoon all-purpose flour
1/8 teaspoon salt
3 tablespoons chopped fresh parsley
2 to 3 teaspoons chili puree with garlic
1 cup chopped cucumber
1 cup fat free sour cream
1/4 cup milk
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1 1/2 teaspoons chopped fresh chives
1 tablespoon prepared horseradish
1 1/4 cups fresh bread crumbs
4 cups hot cooked rice
Melt 2 tablespoons butter in 10-inch skillet until sizzling; stir in green pepper, red pepper and onion. Cook over medium heat, stirring often, until crisply tender (3 to 4 minutes).
Combine onion mixture and all remaining crab cakes ingredients in large bowl. Cover; refrigerate at least 1 hour.
Meanwhile, combine all sauce ingredients in medium bowl. Cover; refrigerate until serving time.
Form crab mixture into 8 patties. Place 1 1/4 cups bread crumbs in shallow bowl or pie plate. Dip each crab patty into beaten egg whites and then into bread crumbs.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; add 4 crab cakes. Cook over medium heat, turning once, until heated through and golden brown on both sides (8 to 10 minutes). Set aside; keep warm. Repeat with remaining butter and crab cakes.
To serve, place 1/2 cup hot rice and 1 crab cake on each plate; top with sauce.
Chili puree with garlic or paste is available in the Oriental section of large grocery stores or 2 to 3 teaspoons chili sauce plus 1/2 teaspoon finely chopped fresh garlic can be substituted.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #7490©1995Land O'Lakes, Inc.