Saturday, January 11, 2014

CRAB-RICE CAKE APPETIZERS

3/4 cup mayonnaise
3/4 cup sour cream
1 tbsp prepared horseradish
1 envelope Italian Salad Dressing Mix
1 cup water
1/2 tsp salt
dash of freshly ground black pepper
1 cup quick-cook rice
1/2 cup crabmeat or imitation crabmeat
2 eggs, well beaten
2 tbsp flour
1 tbsp chopped onion
3 tbsp butter

In a small bowl, mix together the mayo, sour cream, horseradish, and and Italian Salad Dressing Mix.  Set aside 1/2 cup of the mixture. Cover the remaining mixture and refrigerate.

Bring the water, salt, and pepper to a full boil. Stir in the rice; cover and remove from the heat. Let stand 5 minutes then mix in the crabmeat, eggs, flour, onion, and the reserved 1/2 cup of dressing.

Melt butter in a large skillet.  Drop the mixture into the skillet by tablespoonfuls; fry, turning to brown both sides.

Serve with the chilled dressing.

Yield: 40 appetizers.

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