Prep Time

20 min

Total Time

45 min

Calories per serving




Ingredients (12)
  • 3/4 cup MINUTE® White Rice, uncooked
  • 1 can (8 oz.) DOLE® Crushed Pineapple, divided
  • 2 cans (6 oz. each) canned lump crab meat, well drained and picked through
  • 1 egg(s), beaten
  • 2 green onions, finely chopped
  • 2 tablespoons plus 1/2 cup mayonnaise, divided
  • 1 teaspoon KIKKOMAN® Soy Sauce
  • 6 tablespoons cornstarch
  • 1-1/2 cups KIKKOMAN Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 2 teaspoons KIKKOMAN Sriracha Sauce
  • 1 garlic clove(s), peeled
  1. Prepare rice according to package directions; cool.
  2. Drain pineapple by pressing out juice through a colander.
  3. Combine crab meat, one-half pineapple, rice, egg, green onion, 2 tablespoons mayonnaise, soy sauce, and cornstarch in a large bowl.  Gently mix and form cakes, pressing firmly.  
  4. Coat cakes with bread crumbs. Heat oil in large skillet, pan fry cakes until golden brown on both sides.  Transfer crab cakes to a paper towel-lined baking sheet to drain. 
  5. Combine remaining 1/2 cup mayonnaise, sriracha sauce, remaining pineapple, and garlic in food processor container.  Cover; blend until smooth.  Serve crab cakes with sauce.

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