Asian Crab Cakes

Olive Oil
  • 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
    • 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.
    • Tip:

      • If bread crumbs brown too quickly, remove crab cakes from pan and place on foil-lined baking sheet. Bake in 350ºF oven or until cooked through.

      Recipe provided by Chef Jim Coleman

    Prep Time

    15 min

    Cook Time

    10 min

    Total Time

    25 min






    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Olive Oil


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