Kimchi is a traditional Korean side dish composed of fermented vegetables. Think of it as a funky, Asian sauerkraut that brings crunch and kick to a classic crab cake.
KIMCHI CRAB CAKES
- 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
- 3 ounces panko breadcrumbs (divided)
- 8 ounces lump crab meat
- 8 ounces jumbo lump crab meat
- 1/4 cup canola oil
- 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 1 1/2 ounces of the panko and the crab meat.
- Fill a pie pan with the remaining 1 1/2 ounces of the 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 sauté 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 cooling rack set over paper towels to drain. Repeat with remaining crab cakes.
- Serve immediately with lime wedges.