Crab and Rice Cakes
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon prepared horseradish
1 envelope Italian salad dressing mix
1 cup water
1/2 teaspoon salt
Dash pepper
1 cup instant rice
1/2 cup crabmeat or imitation crabmeat
2 eggs, well beaten
2 tablespoons all purpose flour
1 tablespoon onion, chopped
3 tablespoons butter or margarine
Directions
In a small bowl, combine the mayonnaise, sour cream, horseradish and the salad dressing mix. Reserve 1/2 cup in another small bowl and set aside. Place the remaining mixture in the refrigerator.
In a medium saucepan, combine the water, salt and the pepper. Bring to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes.
Add in the crabmeat, eggs, flour, onion and the reserved 1/2 cup salad dressing mixture. Stir to blend well.
In a large skillet, melt the butter. Drop tablespoonfuls of the crab mixture into the hot skillet. Fry each crab cake on both sides until brown.
Serve crab cakes with chilled salad dressing mixture.
Note: This recipe can be used for meals or as appetizers.
Makes 4 to 6 regular sized servings or 40 mini cakes.