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Asian Crab Cakes

Serving Size: 4 servings

Ingredients

4 tablespoons Filippo Berio Olive Oil, divided
½ medium red onion, finely chopped
3 garlic cloves, minced
5 ounces crab meat, all shell fragments removed
2 tablespoons Asian fish sauce
32 teaspoons Asian chili garlic sauce (i.e. Sambal)
4 tablespoons fresh cilantro, chopped
¼ teaspoon kosher salt
1 cup prepared brown rice
1 large egg, beaten
2 cups plain dried breadcrumbs or panko bread crumbs

Cooking Instructions

1. Over medium heat, add 2 tablespoons of olive oil to a sauté pan. Add onion and garlic, sautéing for 3-4 minutes without browning.

2. In a mixing bowl, gently fold together sautéed mixture, crab meat, fish sauce, chili garlic sauce, cilantro and salt. Gently fold in rice, egg and 1 tablespoon of olive oil and continue folding until well blended.

3. Divide mixture into 4 portions and form into patties. Place breadcrumbs onto a plate; coat each patty.

4. Heat remaining 1 tablespoon of olive oil in a large sauté pan, over medium high heat. Sauté crab cakes for approximately 4-5 minutes on each side, only turning once. (Tip: If bread crumbs brown too quickly, remove crab cakes from the pan and finish cooking in a 350º F oven on a cookie sheet, lined with aluminum foil.)

Recipe provided by Chef Jim Coleman

This Recipe brought to you by Filippo Berrio

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Asian Crab Cakes

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Cooking Instructions