Combine the eggs and 1 tablespoon of the seafood seasoning in a medium bowl and whisk until blended. Stir in the crabmeat and rice. Form 2 tablespoons of the mixture into a 2 1/2-inch patty and repeat with the remaining mixture.

Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat. Add the crab cakes in batches and cook for 2 1/2 to 3 minutes on each side or until browned. Add more oil to skillet as necessary. Drain on paper towels.

In a small bowl, mix together the mayonnaise, roasted red pepper puree, and remaining teaspoon of seafood seasoning. Season to taste with salt and pepper. (If not using roasted garlic mayo, add about ½ teaspoon of minced garlic to the sauce, if desired.) Serve the crab cakes hot or at room temperature with the mayonnaise.

Per Serving: 241 calories; 15 g fat; 244 mg sodium; 14 g carbohydrate; 10 g protein

Courtesy " Rice to the Rescue!" Recipe Contest Winner: Ellen Burr