Seafood Rice Cakes


An economical way to make seafood cakes. The surimi and rice work well together. The seasonings spice the cakes up with good flavor, and they look great on the plate.


1⁄3 cup Dijon mustard
1⁄8 tsp. prepared seafood seasoning
1⁄3 cup onions, minced
1⁄3 cup scallions, minced
1⁄3 cup Worcestershire
1⁄4 cup prepared seafood seasoning
6 eggs, lightly beaten
3 tbsp. baking powder
1 1⁄2 qt. rice, cooked
1 1⁄2 cups bread crumbs
1 lb. 8 oz. cod, cooked
1 lb. 8 oz. crab-flavored surimi, flaked
Flour, as needed
Vegetable oil, as needed


1. In a bowl, combine 1 cup mayonnaise, mustard and seasoning. Reserve mustard dressing.

2. In a separate bowl, combine remaining mayonnaise, onions, scallions, Worcestershire and seasoning. Add eggs and baking powder and mix well. Add rice and bread crumbs and mix thoroughly. Gently fold in cod and surimi crab.

3. Form mixture into patties and lightly dust with flour. In a skillet over medium-high heat, sauté patties in oil until golden brown. Finish cooking in a 400° F. oven approx. 10-12 min. until done. Serve with reserved mustard sauce.

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