Asian Crab Cakes Recipe
- 1/2 cup brown rice
- 1 1/2 cups low sodium, low-fat, organic chicken broth
- 1/2 teaspoon Kosher salt
- 2 tablespoons Filippo Berio Olive Oil
- 1/2 medium red onion, finely chopped
- 3 cloves garlic, minced
- 5 ounces crab meat (making sure all shell fragments are removed)
- 2 tablespoons Asian fish sauce
- 2 teaspoons Asian chili garlic sauce (i.e. Sambal)
- 4 tablespoons Fresh chopped cilantro
- 1 large egg, beaten
- 2 cups Plain dried breadcrumbs or panko bread crumbs (for coating)
- Fresh cilantro or small Thai peppers
- 2 tablespoons Filippo Berio Olive Oil for sauteing
- In a saucepan over high heat, add the chicken broth, rice, salt, bring to boil, stir once, reduce to low heat. Cook until rice is rice is tender, approximately 4-5 minutes. Remove from heat and set aside.
- In saute pan over medium heat, add 2 tbs of olive oil. Add onion and garlic, saute for 3-4 minutes, make sure not to brown onion or garlic.
- In a mixing bowl, combine sauteed mixture, crab meat, fish sauce, chili sauce, the cilantro and the remaining salt (1/4 tea.). Gently fold together. Gently fold in rice, egg and olive oil and continue folding until well blended. Take this mixture and divide into 4 portions, make patty. Put breadcrumbs on plate to coat each patty.
- In a large saute pan, over medium high heat add the last Tab. Olive oil. Add crab cakes, saute, only turning once, cooking approximately 4-5 minutes on each side. (Trick: If bread crumbs browning too quickly, remove crab cakes from the pan and finish cooking in a 350 degree oven on a alum. foiled cookie sheet until completely cooked.)
