(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
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.