Crab Rice Cakes

1 egg
1 egg white
3 tablespoons reduced-calorie mayonnaise
1 1/2 teaspoons dry mustard
2 (6-ounce) packages frozen crab meat, thawed and drained
2 cups cooked medium grain rice
1 (2-ounce) jar minced pimiento, drained
3 tablespoons minced cilantro or parsley
Vegetable cooking spray
2 to 3 tablespoons olive oil, divided

Mustard Creole Sauce:
2/3 cup reduced calorie mayonnaise
3 tablespoons minced green onion
3 tablespoons minced red or green pepper
3 tablespoons minced cilantro or parsley
2 tablespoons creole mustard

Combine egg, egg white, mayonnaise and mustard in medium bowl; whisk until blended. Stir in crab meat, rice, pimiento and cilantro. Carefully form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture, layering between sheets of wax paper.

Refrigerate at least 30 minutes and up to 1 hour before cooking.

Heat 1 tablespoon olive oil in large, heavy skillet that has been coated with cooking spray over medium-high heat. Add crab cakes in batches; cook about 2-1/2 to 3 minutes on each side or until browned. Add more olive oil to skillet as necessary. Drain well on paper towels.

Serve hot or at room temperature with Mustard Creole Sauce or creole mustard.

Makes 2 dozen patties.

"Mustard Creole Sauce Combine mayonnaise, onion, pepper, cilantro, and mustard; mix well. Cover and chill 2 hours. Makes 1 cup sauce. "