Asian Crab Cakes

Ingredients:

1/2 cup of brown rice

1 1/2 cups of low sodium, low-fat, organic chicken broth

1/2 tsp Kosher salt

1 tsp of olive oil

1/2  tsp sesame oil

1/2 medium red onion, finely chopped

3 cloves of garlic minced

5 ounces of crab meat (make sure all shell fragments are removed)

1 Tbsp Asian fish sauce

1 tsp Asian chili garlic sauce (i.e. Sambal)

2 Tbsp  Fresh chopped cilantro

1 large egg, beaten

3 Tbsp Plain dried bread crumbs or panko bread crumbs

1 Tbsp Olive oil for sautéing

Fresh cilantro or small Thai peppers

Directions:
In a saucepan over high heat, add the chicken broth, rice, salt, bring to boil, stir once, and reduce to low heat. Cook until rice is nice and tender, approximately 4-5 minutes. Remove from heat and set aside. In sauté pan over medium heat, add 1 tsp of olive oil, 1 1/2 tsp sesame oil. Add onion, garlic and sauté for 3-4 minutes; make sure not to brown onion or garlic. In a mixing bowl, combine sautéed mixture, crab meat, fish sauce, chili sauce, the cilantro and the remaining salt (1/4 tsp). Gently fold together. Gently fold in rice, egg and continue folding until well blended. Take this mixture and divide into 4 portions, make patty. Put bread crumbs on plate to coat each patty. In a large sauté pan, over medium high heat add the last Tbsp olive oil. Add crab cakes, sauté, only turning once, cooking approximately 4-5 minutes on each side. Trick: If bread crumbs are 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.