Creole Rice Cakes

Name: Creole Rice Cakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 18
Ingredients: 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; REMOULADE SAUCE:; 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

Recipe by Mahatma® and Carolina® Rice, Houston, TX

Ingredients

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
REMOULADE SAUCE:
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

Directions

Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside.
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.
Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce.
Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion.
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.

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Originally published as Creole Rice Cakes in Fall 2016 Cooking School Magazine