Crab Stuffed Yellow Rice Cakes with Mango Pikliz
main dishes

Crab Stuffed Yellow Rice Cakes with Mango Pikliz

Chef Charly Pierre melds Haitian and New Orleans cuisines at his food stall, Fritai, in the St. Roch Market. Try his tasty Mango Pikliz, a boldly spicy Haitian blend of cabbage, carrots and chiles, often served with crispy fried foods, like these bold rice cakes made with Zatarain’s® Yellow Rice Mix and stuffed with succulent crabmeat. Don’t forget the tangy Creole Sauce! Recipe Credit Chef Charly Pierre. 
  • 40m

    prep time

  • 35m

    Cook Time

  • 25



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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

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 sprigs fresh thyme

Crab Filling


  • 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.

  • For the Rice Cakes, prepare Yellow Rice Mix according to package directions. Spread cooked rice on large shallow baking pan; cool completely.

  • 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.

  • Gently toss all ingredients for Crab Filling in medium bowl. Set aside.

  • 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.

  • 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.

  • 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)



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