Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
2 eggs, lightly beaten
1 tablespoon plus 1 teaspoon seafood seasoning, divided
1 pound crabmeat, shredded
3 cups cooked medium grain rice
3/4 cup roasted garlic mayonnaise
1/4 cup roasted red peppers, pureed
2 to 3 tablespoons vegetable oil, divided
Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended. Stir in crab meat and rice. Form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture.
Heat 1 tablespoon oil in large, heavy skillet over medium-high heat. Add crab cakes in batches; cook about 2-1/2 to 3 minutes on each side or until browned. Add more oil to skillet as necessary. Drain well on paper towels. Serve hot or at room temperature with Roasted Red Pepper Mayonnaise.
Roasted Red Pepper Mayonnaise: combine mayonnaise, roasted red peppers and remaining 1 teaspoon seafood seasoning; mix well. Makes 1 cup sauce.