Recipes

Onigiri Recipe: Crab Cake Rice Balls

Welcome to Week 5 of our Sam’s Club Seafood series! So what have you thought so far? Do you have any favorites? I know I’ve made some definite keepers for the recipe file. This week’s demo will be Daily Chef® crab cakes, Tone’s® Lemon Pepper dipping sauce, and Green Giant® broccoli and cheese.

This post is written on behalf of Lunchbox by me. All opinions remain my own.

Week 5 - Crab Cakes and Veggies DinnerWeek 5 - Crab Cakes and Veggies Dinner
As a reminder, Sam’s Club is helping families across America add more seafood to their dinnertime menus with seven weeks of easy meal solutions.

Sam’s Club® Seafood to Savor
Sample delicious seafood at Sam’s Club® every weekend from February 27 – April 11. Just look for the demo cart in your local Sam’s Club freezer section and grab your sample! Along with tasty bites of the featured recipe, demo associates will be handing out a recipe guide with complete instructions on how to make them.

The Seafood recipes will range from classics like Fish & Chips to soon to be family favorites like Italian swai and Parmesan tilapia. All the recipes are easy to prepare any day of the week. A full schedule of events is below.

Sam’s Club® Seafood to Savor
I’ve actually never eaten crab cake before. This is appalling to me since I love seafood and crab so much. But of course as soon as I had this delicious smelling treat cooked up hot from the oven, I immediately switch gears to asian cuisine. I couldn’t help myself from thinking that this would make the perfect sushi filling. I had an Onigiri triangle form laying around so I thought, why not? And I couldn’t have been more right. These are absolutely delicious and super easy to make.

crab cake rice balls onigiri 6

Bake Daily Chef® crab cakes according to package directions (Bake at 400 for 10 minutes) and at same time cook short/medium grain white rice. 

When crab cakes are finished baking, you could definitely just mash up the crab cakes as-is, or if you want to add a bit more asian flavor mix in about 1/2 tsp sesame seed oil per crab cake. (add sriracha too if you like spicy!) 

Fill form about 1/3 full with rice. *you can also add roasted sesame seeds or your favorite Furikake to the rice

crab cake rice balls onigiri 1

Scoop about 1 tablespoon crab cake mixture into center.

crab cake rice balls onigiri 2

Fill with more rice and then press with form top.

crab cake rice balls onigiri 3

crab cake rice balls onigiri 4

crab cake rice balls onigiri 5

Remember to stop by next week to see my special twist on Shrimp Spring Rolls!

This post is written on behalf of Lunchbox by me. All opinions remain my own.

Jeana S

Jeana S

Research lab rat turned travel mom, Jeana S writes about gadgets, tech, entertainment, weddings and of course, travel. When she's not using her powers for social good, she enjoys photography, cooking and playing robots with her son. On occasion, you may also find her crocheting cute things to hide in Ben's underwear drawer.

21 Comments

  1. June 28, 2014 at 12:53 pm — Reply

    We love crab cakes and this looks like a great idea that I would love to try. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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