CREOLE RICE CAKES
Recipe by Mahatma® and Carolina® Rice, Houston, TX
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside., Prepare rice according to package directions. In medium saucepan, melt butter over medium heat; add onions, celery and bell peppers and saute 5 minutes. Remove from heat; stir in bread crumbs, Creole seasoning and shrimp. Stir in eggs. Fold in rice until all ingredients are incorporated. , Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce., Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion., Note: To make as an appetizer, prepare as directed using mini-muffin pans; reduce baking time to 15 minutes. Use a small ice cream scoop to portion mix. Makes 48 mini cakes.
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Adelaide Anokye
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of rice cakes, but I'm so glad I did! These are amazing.
Mahabnb Gazi
[email protected]These rice cakes are so good! I love the crispy exterior and the soft interior.
Azlynn Tabor
[email protected]I've made these rice cakes several times now and they always turn out perfect.
Muffin Man
[email protected]These rice cakes were a hit at my party! Everyone loved them.
Ms sajib
[email protected]This recipe was easy to follow and the rice cakes turned out great! I used brown rice instead of white rice and they were still delicious.