Asian Crab Cakes with Spicy Pineapple Aioli

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Ingredients

		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.