Crispy and golden crab cakes are a holiday must-try. Serve them as an appetizer for a party or as a main course with some fresh salad and a splash of lime.
SERVES: 4
PREPARATION TIME: 15 min
COOKING TIME: 10 min
Ingredient
1/4 cup Filippo Berio Olive Oil
Half red onion, finely chopped
3 garlic cloves, minced
5 oz crab meat, shell fragments removed
1/4 cup chopped fresh cilantro
2 tbsp Asian fish sauce
2 tsp Asian chili garlic sauce
1/4 tsp kosher salt
1 cup cooked brown rice
1 large egg, beaten
2 cups plain dried bread crumbs or panko bread crumbs
Method
Heat 2 tbsp olive oil in sauté pan set over medium heat; sauté onion and garlic for 3 to 4 minutes or until softened but not browned.
In large bowl, gently fold together onion mixture, crab meat, cilantro, fish sauce, chili garlic sauce and salt. Gently fold in rice, egg and 1 tbsp remaining olive oil until well blended.
Divide mixture into 4 portions and form into patties. Place bread crumbs on plate; coat each patty.
Heat remaining olive oil in large sauté pan over medium-high heat; sauté crab cakes, turning once, for 4 to 5 minutes per side or until cooked through.