Asian Crab Cakes with Spicy Pineapple Aioli

Makes 6 Servings

1 Member Rating


For the Cakes:
3/4 cup Minute® White Rice, uncooked
2 cans (6 oz. ea.) crab meat, drained and rinsed
1 can (8 oz.) crushed pineapple, divided
1 egg, beaten
2 finely chopped green onions
2 Tbsps mayonnaise
1 tsp soy sauce
6 Tbsps cornstarch
1 1/2 cups panko bread crumbs
2 Tbsps vegetable oil
For the Spicy Pineapple Aioli:
1/2 cup mayonnaise
2 tsps sriracha hot chili sauce
1 garlic clove


  • Prepare rice according to package directions; cool.
  • After draining crab meat, pick through to remove any shell pieces.  Drain pineapple by pressing out juice through a colander.
  • In a large bowl, combine crab meat, 1/2 of the pineapple, rice, egg, green onions, 2 tablespoons mayonnaise, soy sauce, and cornstarch.
  • Gently mix and form cakes, pressing firmly. Coat cakes with bread crumbs.
  • Heat oil in large skillet, 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, sriracha sauce, pineapple, and garlic in food processor container. Cover; blend until smooth.
  • Serve crab cakes with sauce.