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Asian Crab Cakes with Spicy Pineapple Aioli

plate

Yield

Makes 6 servings (entrée-sized patties)

kikkoman products used:

ingredients

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

directions

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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