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.
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
file photo
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