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Kimchi Crab Cakes
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 12 crab cakes
Spicy, fermented kimchi brings a uniquely Korean flavor to these classic crab cakes.Don't worry...you're not going to have to make fermented cabbage from scratch. Even if you're not lucky enough to have a Korean market nearby, most decent megamarts carry kimchi these days. And here's the shocker: Kimchi goes well with crab. Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in EveryDayCook.
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- 2 limes
- 1 large egg
- 1/2 cup mayonnaise
- 3 ounces kimchi, drained and finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 1/2 cups panko breadcrumbs, divided
- 8 ounces lump crab meat
- 8 ounces jumbo lump crab meat
- 1/4 cup canola oil
Specialized Hardware
Digital kitchen scale
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 12 crab cakes
Procedure
- Zest one of the limes with a rasp grater and cut into 6 wedges. Cut the second lime into 6 wedges. Transfer the zest into a large bowl and set the wedges aside.
- Add the egg, mayonnaise, kimchi, pepper, and salt to the bowl with the lime zest. Whisk to combine. Fold in 43 grams (roughly half) of the panko and the crab meat.
- Fill a pie pan with the remaining panko.
- Divide the mixture into 12 (2-ounce) portions and shape into patties. Transfer the cakes to the pie pan, coat both sides in panko, then place on a cooling rack set inside a half-sheet pan. Refrigerate for 30 minutes.
- Heat the oil in a 12-inch saute pan over medium heat. When the oil shimmers, cook the crab cakes, 4 at a time, for approximately 3 minutes per side. Remove to a clean wire rack set over paper towels to drain. Repeat with remaining crab cakes.
- Serve immediately with lime wedges.
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