Asian Crab Cakes with Spicy Pineapple Aioli A tasty spin on crab cakes with Asian flair. Entree/Main Dish Asian Crab Cakes with Spicy Pineapple Aioli Asian Crab Cakes with Spicy Pineapple Aioli thumbnail Preparation Time: 20 minutes Total time: 45 minutes 6 Servings Ingredients: 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, Instructions: Step 1: Prepare rice according to package directions; cool. Step 2: Drain pineapple by pressing out juice through a colander. Step 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.  
Step 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. 
Step 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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Asian Crab Cakes with Spicy Pineapple Aioli

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts

About

A tasty spin on crab cakes with Asian flair.

Ingredients 12

Ingredients

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
egg(s), beaten
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
garlic clove(s), peeled

Steps

STEP1
Ingredients

3/4 cup MINUTE® White Rice, uncooked

Direction

Prepare rice according to package directions; cool.

STEP2
Ingredients

1 can (8 oz.) DOLE® Crushed Pineapple, divided

Direction

Drain pineapple by pressing out juice through a colander.

STEP3
Ingredients

2 cans (6 oz. each) canned lump crab meat, well drained and picked through 
1 egg, beaten
2 green onions, finely chopped
2 tablespoons plus 1/2 cup mayonnaise, divided
1 teaspoon KIKKOMAN® Soy Sauce
6 tablespoons cornstarch

Direction

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.  

STEP4
Ingredients

1-1/2 cups KIKKOMAN Panko bread crumbs

2 tablespoons vegetable oil

Direction

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. 

STEP5
Ingredients

2 teaspoons KIKKOMAN Sriracha Sauce

1 garlic clove, peeled

Direction

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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