Asian Crab Cakes

Cook it with:
Makes: 4 servings
Preparation time: 20 minutes
Cook time: 15 minutes


  • 4 tablespoons Filippo Berio Olive Oil, divided
  • ½ medium red onion, finely chopped
  • 3 garlic cloves, minced
  • 142 g (5 oz.) crab meat, all shell fragments removed
  • 2 tablespoons Asian fish sauce
  • 2 teaspoons Asian chili garlic sauce
  • 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 breadcrumbs


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

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.

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

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.

Cook's Tip:

If bread crumbs brown too quickly, remove crab cakes from the pan and finish cooking in a 350º F (180°C) oven on a cookie sheet, lined with aluminum foil.


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