Minute Rice
Recipes
Site
Products
Contact Us
|
FAQs
Twitter
Facebook
Pinterest
Instagram
Youtube
Store Locator
RECIPES
Recipe Search
Recipe Collections
Recipe Videos
Our Package Recipes
The Riceipe Club®
Recipe Keyword Search
Search for an ingredient, such as: garlic or cream of mushroom soup
Recipe Product Search
Search for recipes by product
Brown Rice
Jasmine Rice
Rice and Quinoa
Premium Rice
White Rice
Minute® Ready to Serve Basmati Rice
Minute® Ready to Serve Brown & Wild Rice
Minute® Ready to Serve Chicken Rice
Minute® Ready to Serve Fried Rice
Minute® Ready to Serve Jasmine Rice
Minute® Ready to Serve Multi-Grain Medley
Minute® Ready to Serve White Rice
Minute® Ready to Serve Brown Rice
Minute® Ready to Serve Yellow Rice
Minute® Ready to Serve Organic White Rice
Minute® Ready to Serve Organic Brown Rice
Minute® Ready to Serve Organic Red Quinoa & Brown Rice with Garlic
Minute® Ready to Serve Brown Rice & Quinoa
Minute® Ready to Serve Organic White & Red Quinoa
Minute® Ready to Serve Bowl - White Rice
Minute® Ready to Serve Bowl - Brown Rice
PRODUCTS
Instant
Ready to Serve
About Our Rice
LIVE BETTER
Gluten Free Information
The Whole Truth About Whole Grain
Nutrition Know-how
Simple Lunch Makeover Ideas
NEWS AND PRESS
News and Press Releases
Awards
Cookbook Offer
Recipes
Site
Recipe Search
Recipe Collections
Recipe Videos
Our Package Recipes
The Riceipe Club®
Sign In
My Note
Add to My Recipe Box
Add to Grocery List
Email to a Friend
Home
Asian Crab Cakes with Spicy Pineapple Aioli
Makes
6
Servings
1 Member Rating
LOADING
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
Directions
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.
Please log in or sign up to access these features.