Home Cooks > Recipes > Asian Crab Cakes with Spicy Pineapple Aioli

  • Share/Bookmark

Ingredients

Yield: Makes 6 servings (entrée-sized patties)

2 cans (6 oz. each) canned lump crab meat, well drained and picked through
1 can (8 oz.) DOLE® Crushed Pineapple, well drained and divided
1-1/2 cups Kikkoman® Panko Breadcrumbs
1/2 cup MINUTE® White Rice, uncooked
6 tablespoon cornstarch
2 tablespoon vegetable oil
5 teaspoon plus 1/2 cup mayonnaise, divided
2 teaspoon KIKKOMAN® Sriracha Sauce
1 teaspoon KIKKOMAN® Soy Sauce
1 garlic clove
1 egg, beaten
2 green onions, finely chopped

Instructions

Prepare rice according to package directions; cool.

Combine crab meat, one-half pineapple, rice, eggs, green onions, 5 teaspoons mayonnaise, soy sauce, and cornstarch in a large bowl. Gently mix and form cakes, pressing firmly.

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.

Combine remaining 1/2 cup mayonnaise, hot chili sauce, remaining pineapple, and garlic in food processor container. Cover; blend until smooth. Serve crab cakes with sauce.

IF YOU LIKE THIS, TRY...

//

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARL® Organic Soymilk
PEARL® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap