TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 9 servings


  • Nonstick cooking spray
  • 2 packages (5 ounces) Mahatma© or Carolina© Saffron Yellow Rice Mix
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup seasoned bread crumbs
  • 1/2 tablespoon Creole seasoning
  • 2 cups chopped cooked shrimp or crawfish
  • 4 large eggs, beaten
  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon sweet paprika
  • 1 teaspoon prepared horseradish
  • 1 teaspoon hot sauce


  1. Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside.
  2. Prepare rice according to package directions. In medium saucepan, melt butter over medium heat; add onions, celery and bell peppers and saute 5 minutes. Remove from heat; stir in bread crumbs, Creole seasoning and shrimp. Stir in eggs. Fold in rice until all ingredients are incorporated.
  3. Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce.
  4. Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion.
  5. Note: To make as an appetizer, prepare as directed using mini-muffin pans; reduce baking time to 15 minutes. Use a small ice cream scoop to portion mix. Makes 48 mini cakes. Yield: 18
Originally published as Creole Rice Cakes in Taste of Home Cooking School Fall 2016, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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