I had this dish in Virginia Beach a couple of weeks ago, and I thought it was good, but I thought I could make some additions to it. My additions were more crab and andouille sausage, Parmesan cheese and of course, since this is from New Orleans, I added the Trinity. The last thing I did was add creole seasoning. I hope you like it.

2 cups basmati rice
3 cups water
1/2 teaspoon salt
3 tablespoons butter
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup sweet bell pepper, diced
1 tablespoon creole seasoning
10 ounces andouille sausage, diced
16 ounces crab claw meat
10 ounces Parmesan cheese
5 eggs, divided
20 ounces seasoned bread crumbs

In a large saucepan add water, salt, and butter; bring to a boil and add rice. Reduce to a simmer and cook for 15-20 minutes.

Let rice cool.

In a large skillet add cooking oil, andouille, onions, celery, creole seasoning and peppers. Let cook for 15 minutes stirring occasionally. Let cool.

Add rice, sausage mixture and crab meat and mix well. Add three beaten eggs and mix.

Make 2-inch balls of rice mixture.

Add two beaten eggs to bowl.

Add bread crumbs to a pie pan.

Dip rice balls in egg then roll in breadcrumbs to coat.

Place balls in air fryer and spray with cooking spray.

Air fry for 8 minutes at 350. Turn and cook for 7 minutes.

Serve with favorite dipping sauce.