Creole Rice Cakes Recipe

Name: Creole Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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 375u00b0. 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.

1122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Nonstick cooking spray, 2 packages (5 ounces) Mahatma or Carolina Saffron Yellow Rice Mix, 2 tablespoons butter, 1/2 cup chopped onion, and more.

Yes, Creole Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creole Rice Cakes

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