Ordinary crab cakes pale in comparison with these memorable rice cakes made with cod and crab-flavoured surimi.
| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| Sauce: | ||||
| Mayonnaise | 8 oz | 1 cup | 1 lb | 2 cups |
| Dijon mustard | 1/3 cup | 2/3 cups | ||
| Old Bay Seasoning® | 1/8 tsp | 1/4 tsp | ||
| 1. Combine. Reserve | ||||
| Mayonnaise | 12 oz | 1-1/2 cups | 1 lb 8 oz | 3 cups |
| Onions, minced | 1/3 cup | 2/3 cup | ||
| Green onions, minced | 1/3 cup | 2/3 cup | ||
| Worcestershire sauce | 1/3 cup | 2/3 cup | ||
| Old Bay Seasoning® | 1/4 cup | 1/2 cup | ||
| 2. Combine. | ||||
| Eggs, lightly beaten | 12 oz | 6 each | 1 lb 8 oz | 12 each |
| Baking powder | 3 tbsp | 6 tbsp | ||
| 3. Combine. Blend with mayonnaise/onion mixture. | ||||
| Cooked U.S. rice | 1 lb 14 oz | 1-1/2 qts | 3 lb 12 oz | 3 qts |
| Bread crumbs | 6 oz | 1-1/2 cups | 12 oz | 3 cups |
| 4. Combine. Blend with mayonnaise/onion mixture. | ||||
| Cooked cod, flaked | 1 lb | 8 oz | 3 lb | |
| Crab-flavoured surimi, flaked | 1 lb | 8 oz | 3 lb | |
| 5. Fold into rice mixture. Using a No. 8 scoop, portion 24 (for 12) / 48 (for 24 4-1/2 oz scoops of rice mixture; flatten into patties | ||||
| Flour | as needed | as needed | ||
| Vegetable oil | as needed | as needed | ||
| 6. Lightly dust patties with flour. Pan fry in oil until golden brown. Finish cooking in 400°F (200°C) oven for 10 to 12 minutes. | ||||
| Leaf lettuce | as needed | as needed | ||
| Reserved Dijon-mayonnaise sauce | 1-1/3 cups | 2-2/3 cupd | ||
| Parsley, chopped | as needed | as needed | ||
| Lemon wedges | as needed | as needed | ||
| 7. Place lettuce on plate; top with 2 seafood rice patties. Serve with Dijon-mayonnaise. Garnish with parsley and lemon wedges | ||||
Serving size: 2 rice patties (4-1/2 oz each)