SARAH'S BLOG OF FUN: Recipe Of The Week- 2/27

Wednesday, February 27, 2013

Recipe Of The Week- 2/27

This weeks recipe comes from Kelloggs!!

Crab and Shrimp Mini CakesShare on linkedinShare on facebookShare on twitteShare on emaMore Sharing Services


Dislike frying, but want a crunchy coating? Use Kellogg's® Rice Krispies® to coat the outside of these seafood appetizers, then simply bake them.
Prep Time: 30 minutes
Total Time: 40 minutes
Servings: 12 


  • 1 cup Kellogg's® Rice Krispies® cereal

  • 2 tablespoons Parmesan cheese

  • 2 cups Kellogg's® Rice Krispies® cereal

  • 2 egg whites

  • 1/2 teaspoon seasoned pepper

  • 1/2 teaspoon dry mustard

  • 2 tablespoons light reduced calorie mayonnaise

  • 1 tablespoon finely chopped cilantro

  • 2 tablespoons finely chopped green onions

  • 1/4 teaspoon liquid pepper sauce

  • 1/4 cup finely chopped celery

  • 1 package (6 oz.) frozen crab, thawed, finely chopped

  • 4 ounces cleaned raw shrimp, finely chopped

  • 6 tablespoons light reduced calorie mayonnaise

  • 3 tablespoons Dijon mustard

  • 1 tablespoon finely chopped cilantro

  • 1 tablespoon finely chopped green onions

  • 1/4 tablespoon liquid pepper sauce


1. In small bowl, combine the crushed KELLOGG'S RICE KRISPIES cereal and cheese. Set aside for coating.

2. In large mixing bowl, thoroughly combine remaining ingredients. Using level tablespoon, shape into balls. Roll balls in crushed cereal and cheese mixture. Place on baking sheet coated with cooking spray. 3. Bake at 350° F about 10 minutes or until lightly browned. Serve hot with Cilantro Sauce.

4. To make Cilantro Sauce, thoroughly combine all sauce ingredients and store in refrigerator. Serve cold with Appetizer Balls. 


Substitute 1 package (8 oz.) imitation crabmeat for crab.

This post is written by Sarah Coulsey. She is a Wife, and Mother of two boys living in New England.


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