1½ cups low-sodium chicken broth
½ cup brown rice, uncooked
¾ teaspoon kosher salt
1 teaspoon plus 1 tablespoon Filippo Berio Olive Oil
½ teaspoon sesame oil
½ medium red onion, peeled and finely chopped
3 garlic cloves, peeled and minced
5 ounces crab meat (make sure all shell fragments are removed)
1 tablespoon Asian fish sauce (nam pla)
1 teaspoon Asian chili garlic sauce
2 tablespoons chopped fresh cilantro
1 large egg, beaten
3 tablespoons plain dried bread crumbs or panko bread crumbs
Fresh cilantro or small Thai peppers

In a saucepan over high heat, add the chicken broth, rice, and ½ teaspoon salt. Bring to a boil, stir once, and reduce to low heat. Cover and cook until rice is tender, approximately 45 minutes. Remove from heat and set aside.

In sauté pan over medium heat, add 1 teaspoon olive oil and the sesame oil. Add onion and garlic and sauté for 3-4 minutes without browning ingredients.

In a mixing bowl, combine the sautéed onions and garlic, crab meat, fish sauce, chili sauce, chopped cilantro, and ¼ teaspoon salt. Gently fold in the cooked rice and egg until well blended. Divide mixture into 4 patties.

Spread bread crumbs on a plate and press both sides of each patty in the crumbs to coat. Place 1 tablespoon olive oil in a large sauté pan over medium high heat. Add crab cakes and sauté, turning only once, cooking approximately 4-5 minutes on each side until done. If bread crumbs brown before crab cakes are heated through, remove the crab cakes from the pan and finish cooking in a 350°F oven on a cookie sheet covered with aluminum foil.