CREOLE RICE CAKES

Creole Rice Cakes image

Provided by Taste of Home

Time 50m

Yield 18

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts :