Crab Cakes with Curried Mango Sauce

Makes 4 (Eight 3-inch cakes) Servings


For the Cakes:
1 cup Minute® Jasmine Rice
1/2 lb lump crabmeat
1 chopped green onion
1 Tbsp mayonnaise
1 tsp Dijon mustard
1 egg, beaten
2 tsps Creole seasoning
1/2 cup fine dry bread crumbs
oil for frying
For the Sauce:
1 mango, peeled, seeded and chopped
1 tsp curry powder
1/2 cup heavy cream


Prepare rice as per package directions.  Cool.  In a large bowl, combine cooked rice with crab meat. 

In a small bowl, combine green onions, mayonnaise, Dijon mustard, egg and Creole seasoning.  Fold into rice and crab mixture.  Form mixture into cakes and coat crab cakes with bread crumbs.  Place on a sheet pan and freeze for 15 minutes. 

Meanwhile, in a small saucepan, combine mango, curry powder and cream.  Bring to a simmer over medium heat and cook, stirring occasionally, 5 minutes.  Reserve. 

Heat about 1/2-inch of oil in a large skillet and fry cakes until golden brown, about 3 minutes on per side.  Serve with sauce.