40m
PREP TIME
35m
COOK TIME
25
INGREDIENTS
40m
PREP TIME
35m
COOK TIME
25
INGREDIENTS
Ingredients 4 Servings
- Mango Pikliz
- 5 cups shredded green cabbage
- 1/2 cup finely chopped white onion
- 2 chopped green onions
- 1/4 cup shredded carrots
- 1/2 cup finely chopped red bell pepper
- 1 teaspoon lime zest
- Juice from 1/2 lime
- 1/2 teaspoon salt
- 1 1/2 cups white vinegar
- 1 finely chopped habanero pepper
- 1 ripe mango, peeled and chopped
- Rice Cakes
- 1 package (6.9 ounces) Zatarain's® Yellow Rice Mix
- 2 eggs, lightly beaten
- 1 3/4 cups flour, divided
- 1 teaspoon Zatarain's® New Orleans Style Creole Seasoning
- 1/2 cup oil, for frying
- Creole Sauce
- 2 tablespoons olive oil
- 1 cup finely chopped red bell pepper
- 2 cans (8 ounces each) tomato sauce
- 1/4 cup chopped fresh parsley
- 2 fresh thyme
- Crab Filling
- 1/2 pound lump crabmeat
- 2 tablespoons chopped fresh parsley
- 2 teaspoons butter, melted
- 1 teaspoon Zatarain's® New Orleans Style Creole Seasoning
INSTRUCTIONS
-
1
Mix all ingredients for the Mango Pikliz in large bowl until blended; cover. Set aside.
Cooking Tip: Prepare the Pikliz a day ahead and refrigerate to blend flavors and add a little extra heat. - 2 For the Rice Cakes, prepare Yellow Rice Mix according to package directions. Spread cooked rice on large shallow baking pan; cool completely.
- 3 Meanwhile, for the Creole Sauce, heat oil in small saucepan on medium high heat. Add bell pepper and sauté 5 minutes or until softened. Add remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes. Remove thyme. Set aside until ready to serve.
- 4 Gently toss all ingredients for Crab Filling in medium bowl. Set aside.
- 5 To make rice cakes, gently mix cooled rice, eggs and 3/4 cup of the flour in large bowl. With lightly floured hands, divide rice mixture evenly and shape into 8 balls (about 1/2 cup rice mixture each). Place rice balls on lightly floured surface. Flatten each ball into a cake (about 3 1/2-inches wide and 1/2-inch thick). Use the back of large spoon to create a wide dimple in center of each rice cake. Fill 4 of the rice cakes evenly with crab mixture (about 4 to 5 tablespoons each). Top crab-filled rice cakes with remaining rice cakes, dimple-side down, pressing gently while shaping the edges to seal.
- 6 Mix remaining 1 cup flour with Creole Seasoning in shallow dish. Using a spatula, gently place each rice cake in flour mixture. Sprinkle flour mixture over top and sides, pressing gently to coat. Shake or brush off excess flour, being careful not to separate rice cakes. Repeat until all rice cakes are coated.
-
7
Heat oil in large skillet on medium-high heat. Carefully place rice cakes in pan. Reduce heat to medium. Cook 4 to 5 minutes per side or until golden brown.
Cooking Tip: Inside temperature of rice cakes should reach 160°F. If the rice cakes are golden brown but not hot enough inside, transfer to 350°F oven and bake 3 to 5 minutes or until internal temperature reaches 160°F.
Drain on paper towels.To serve, spoon Creole Sauce on center of serving plates. Top with Rice Cakes and Mango Pikliz.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
