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Turkey Salad

 

Course: Sides & Salads
Keyword: Dairy-Free, Fall, Gluten-Free, Hacks, Salads, Sandwiches, Thanksgiving, Turkey, Turkey Salad

Turkey Salad

Alton Brown Turkey Salad Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings
This sweet and nutty turkey salad is what all the cool kids are putting between those bread slices the day after Thanksgiving. I actually like this better than roast bird.
This recipe first appeared on altonbrown.com.
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  • 1 pound roasted turkey meat, cubed
  • 1/2 cup mayonnaise
  • 1/2 small lemon, juiced
  • 2 stalks celery, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup dried cranberries, roughly chopped
  • 2 tablespoons thinly sliced fresh sage
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
Alton Brown Turkey Salad Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings

Procedure

  • Combine all ingredients in a large bowl and gently mix. Move mixture to a large airtight container and refrigerate for 1 hour before serving. Store in the fridge for up to 3 days.

Fish Tacos

 

Course: Mains
Keyword: Cinco de Mayo, Fish Tacos, Mexican, Seafood, Summer, Tequila, Tex-Mex

Fish Tacos

Tequila lime fish tacos with creme and red cabbage slaw lined up on a serving platter.
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 day 2 hours
Yield: 4 to 6 servings
Tilapia marinated in tequila and lime zest gives these tacos some zing.
Lovers of fish tacos fall into two camps: fried and not fried. I tend toward the fried side as I really like the crunch, but in this case, the marinade brings enough flavor to the party to make up for any lack of crunch.
This recipe first appeared on Season 14 of Good Eats.
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Flour Tortillas

Crema

  • 1 cup heavy cream
  • 1 tablespoon buttermilk
  • 1 chipotle chile in adobo sauce
  • 1/4 teaspoon kosher salt

Fish Tacos

  • 3 cloves garlic
  • 1 cup packed cilantro leaves
  • 2 limes, zested
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup tequila
  • 1 pound tilapia fillets
  • 1 tablespoon olive oil
  • 8 (7-inch round) flour tortillas
  • Crema
  • Shredded red cabbage
  • Lime wedges

Specialized Hardware

Food processor
Immersion blender
Nonstick electric griddle
Tequila lime fish tacos with creme and red cabbage slaw lined up on a serving platter.
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 day 2 hours
Yield: 4 to 6 servings

Procedure

Make the Tortillas

  • Combine 255 grams flour and the salt in the bowl of a food processor, pulsing 2 to 3 times. Add the lard in 4 to 5 chunks and pulse until the mixture resembles coarse crumbs, about 10 pulses. With the processor running, add the water in a steady stream until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until most of the flour has absorbed and the dough is less sticky, 2 to 3 minutes. Wrap dough ball in plastic wrap and rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form into balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375ºF.
  • Place the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden brown, about 4 minutes per side. Repeat with the remaining tortillas. Hold for up to 2 hours at room temperature wrapped in a barely damp tea towel. Microwave for 1 minute in the damp tea towel to reheat.

Make the Crema

  • Place heavy cream in a microwave-safe, 16-ounce glass jar and microwave on high until cream is just under 100ºF, 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt, and process in the jar with an immersion blender until smooth, approximately 20 seconds. Refrigerate until ready to use.

Make the Tacos

  • Pulse the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor for 20 seconds. With the processor running, add the tequila.
  • Place the tilapia fillets into a 1-gallon zip-top bag, add the paste, and move around the coat each fillet. Work as much air out of the bag as possible, seal, and set aside at room temperature for 20 minutes.
  • Heat an nonstick electric griddle to 375ºF. I really like a griddle for this, but in a pinch, you can do this in a cast-iron pan parked over medium heat for 10 minutes.
  • Brush the griddle with the olive oil and cook the fillets until just cooked through and opaque, about 3 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage, and lime juice.

Homemade Baked Meatballs

 

Course: Mains
Keyword: Appetizers, Baked Meatballs, Best Baked Meatball Recipe, Comfort Food, Entertaining, Game Day, Homemade Meatballs, Make-Ahead, Meats, Simple Meatball Recipe, Weeknight Dinner

Homemade Baked Meatballs

Meatballs sitting in muffin tin on wood table.
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 20 meatballs
A triple-meat blend is the secret to these always-moist, homemade, baked meatballs. These are the ultimate culinary multitaskers for carnivores.
They can be small or big. They can be built upon beef, pork, chicken, turkey, lamb, or any combination thereof including fish. They can be stuffed or coated. They can be lavishly seasoned or simply salted. Then when it comes time to meet the heat, meatballs can be roasted, baked, simmered, sautéed, braised, fried, or grilled.
I often make up big batches of these guys, bake ’em, cool and freeze ’em in muffin pans, then transfer to heavy-duty zip-top bags for storage. They’ll keep for up to six months and you can revive them simply by simmering for a few minutes in a pot of sauce or soup.
This recipe first appeared in Season 9 of Good Eats.
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Specialized Hardware

Digital kitchen scale
miniature muffin tin
Meatballs sitting in muffin tin on wood table.
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 20 meatballs

Procedure

  • Heat oven to 400ºF.
  • Combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a large mixing bowl. Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl. Cover a scale with plastic wrap, weigh meatballs into 1 1/2-ounce (43-gram) portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.

Meatloaf: Reloaded

 

Course: Mains
Keyword: Beef, Comfort Food, Meatloaf: Reloaded, Meats, Weeknight Dinner

Meatloaf: Reloaded

Good Eats Meatloaf Reloaded with Cocoa Glaze
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 6 to 8 servings
My reloaded meatloaf is still made with home-ground beef for the best flavor and texture, but now comes with a revamped tomato-chile-cocoa glaze.
I have always loved meatloaf. My mom made a pretty good version when I was growing up, but she cooked it in a baking dish so there wasn’t nearly enough crusty exterior. And she never glazed her meatloaf the way my friend Stanley’s mom did. But then Stanley’s mom used too many fillers and overcooked hers. Then there was Craig, who lived behind my house. His mom put whole cooked eggs in hers. That just ain’t right. This one here though...just right.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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Glaze

Meatloaf

  • 3 cups garlic-flavored crutons
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 medium onion, roughly chopped (1 1/3 cups)
  • 1/2 medium red bell pepper, seeded and cut into large pieces
  • 1 medium carrot, peeled and broken into a few large pieces
  • 3 cloves garlic, peeled
  • 18 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes and chilled
  • 18 ounces sirloin roast, cut into 1 1/2-inch cubes and chilled
  • 1 1/2 teaspoons kosher salt
  • 1 large egg

Specialized Hardware

Digital kitchen scale
Food processor
Probe thermometer
Good Eats Meatloaf Reloaded with Cocoa Glaze
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 6 to 8 servings

Procedure

  • Crank the oven to 325ºF with a rack in the middle. Line a half sheet pan with parchment paper.
  • Whisk the ketchup, tomato paste, chipotles, adobo sauce, cocoa powder, brown sugar, and garlic powder together in a small bowl. This is your chipotle glaze. Measure out about 1/4 cup for serving, then reserve the remaining 3/4 cup for brushing on the meatloaf.
  • Load the work bowl of your food processor with the croutons, chili powder, thyme, black pepper, and cayenne (if desired) and pulse to coarse crumbs. Transfer the mixture to a large mixing bowl.
  • Add the onion, bell pepper, carrot, and garlic to the food processor bowl and pulse until finely chopped but not pureed, scraping the bowl with a rubber spatula about halfway through the process, about 8 one-second pulses. Transfer to the bowl with the breadcrumbs.
  • In two batches, pulse the chuck and sirloin until it resembles a coarse, medium grind, 10 to 15 one-second pulses. Add the meat to the bowl with the crouton and vegetable mixture, along with the salt, and mix with your hands to combine. Quickly work in the egg.
  • Pack the meat mixture into a 9-by-5-by-3-inch loaf pan. Run an offset spatula along the edge of the meatloaf, then turn the meatloaf out onto the prepared sheet pan. Remove the loaf pan. Insert a temperature probe into the top of the loaf at a 45-degree angle, being careful not to push the tip through to the bottom of the pan. Set the thermometer alarm for 155°F and place the pan on the middle rack in the oven.
  • After the meatloaf has been cooking for 15 minutes, slide it out on the rack and quickly brush with the 3/4 cup of the glaze. Return to the oven and cook until the probe alarm sounds at 155°F, 45 minutes to 1 hour longer. Transfer the meatloaf to a platter and let rest for at least 20 minutes before slicing and serving with the remaining glaze for dipping.

Eggplant Pasta

 

Course: Mains
Keyword: Eggplant Pasta, Healthy, Italian, Summer, Vegetables, Vegetarian, Weeknight Dinner

Eggplant Pasta

Alton Brown's Eggplant Pasta Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 4 servings
I adore Eggplant Parmesan, but not so much the time it takes to make. You know what doesn't take a long time to cook? Noodles. Can you make noodles out of eggplant? Heck yeah you can. And if you play your culinary cards right, you can get all the flavor of eggplant Parm in just 60 seconds.
When shopping for an eggplant, choose one with tight skin, no wrinkles or blemishes. It should be kind of heavy for its size, and when pressed with a finger, the flesh will give slightly, but bounce back all the way.
A note on purging: Eggplants are 95 percent water, and that water is laden with rather bitter-tasting alkaloids. This is why most of the eggplant served in America feels like Styrofoam and tastes like old coffee. By “curing” the eggplant with salt, much of this troublesome fluid can be drawn out. The result: better flavor and a meaty, toothsome texture that won’t remind you of biting off a chunk of cooler.
This recipe first appeared in Season 5 of Good Eats.
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  • 1 large eggplant, about 1 pound
  • Kosher salt
  • 1 tablespoon olive oil
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 small tomato, seeded and chopped
  • 3 tablespoons heavy cream
  • 1 tablespoon thinly sliced basil
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon breadcrumbs

Specialized Hardware

Mandoline
Alton Brown's Eggplant Pasta Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 4 servings

Procedure

  • Peel the eggplant, leaving 1 inch of skin at the top and bottom. Using a mandoline, slice the eggplant lengthwise into 1/4-inch thick slices.
  • Place the eggplant slices on a wire rack set over the sink and generously sprinkle with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry. Cut the slices into 1/4-inch wide strips so that they resemble linguine.
  • Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss, and serve immediately.

Enchilada Lasagna

 

Course: Mains
Keyword: Casserole, Chicken, Cinco de Mayo, Enchilada Lasagna, Meats, Tex-Mex, Weeknight Dinner

Enchilada Lasagna

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 to 8 servings
Enchiladas meet lasagna in a mouthwatering mashup of chicken, cheese, and corn tortillas. Layered in a spicy, smoky sauce, it's the ultimate Tex-Mex weeknight dinner. Brilliant? Maybe. Tasty? Definitely.
This recipe first appeared in Season 10 of Good Eats.
Photo by Lynne Calamia
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FOR SAUCE

FOR FILLING

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts or thighs, cubed
  • 1 1/2 cups diced onion
  • 1 teaspoon kosher salt
  • 1 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 12 (6-inch) corn tortillas
  • 3 cups shredded queso fresco or Monterey jack cheese
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 350ºF.
  • Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper in a medium saucepan and put over high heat.
  • Bring to a boil then reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
  • Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the chicken along with half a teaspoon of the salt and sauté until the meat is just cooked through, approximately 7 to 9 minutes. Move the chicken from the pan to a plate or bowl. Add the onions to the same pan along with the other half teaspoon salt, decrease the heat to medium-low, and sweat for 4 to 6 minutes. Then add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Stir the chicken into the mixture and remove from the heat.
  • Halve 3 of the tortillas
  • Lube a 9-by-13-inch glass baking dish with nonstick spray then dose half a cup of the sauce into the bottom of the dish. I usually spread it around with a large rubber spatula.
  • Dip 4 tortillas (three whole and one cut into halves) into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish.
    Alton Brown's Enchilada Lasagna Recipe
  • Top this with half of the chicken mixture and 1 cup of the cheese. Repeat layering finishing with the remaining sauce and remaining cup of cheese.
  • Cover with foil and bake in the middle of the oven for 30 minutes. Then remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Pasta with Roasted Cauliflower

Course: Mains
Keyword: Pasta, Pasta with Roasted Cauliflower, Sides, Vegetables, Vegetarian, Weeknight Dinner

Pasta with Roasted Cauliflower

Pasta with roasted cauliflower in a white speckled bowl.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 2 to 4 servings
Cheese- and garlic-packed pasta, roasted cauliflower, and a crisp panko crust will take you straight to carb heaven.
Maybe it’s because they’re both white, or perhaps it’s because they both tend to take in flavors from their surroundings, or maybe it’s because they both have a strong affinity for cheese. Whatever the reason, pasta and cauliflower just go together, yet people don’t put them together often enough. And by “people” I mean people other than me. I do it a lot.
This recipe first appeared on altonbrown.com.
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  • 1 large head cauliflower, broken into bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons kosher salt, divided
  • 1 (14-ounce) can whole tomatoes, drained
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 8 ounces penne or rigatoni pasta
  • 1/3 cup Parmesan cheese, plus extra for topping
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons chopped parsley

Specialized Hardware

10-inch cast-iron skillet
Spider strainer
Pasta with roasted cauliflower in a white speckled bowl.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 2 to 4 servings

Procedure

  • Crank oven to 400ºF and give it least 20 minutes to get good and hot.
  • Toss the cauliflower with oil and 1 teaspoon salt in a 10-inch cast-iron skillet and roast in the oven for 30 minutes, carefully stirring halfway through.
  • Remove skillet from oven and place over medium heat. Add the tomatoes, garlic and red pepper flakes and occasionally, breaking up the tomatoes as they soften. Most of the tomato liquid has cooked out, about 5 minutes, remove from heat.
  • Drop the uncooked pasta into a large saucepan and fill with enough cold water to cover the noodles by 1 inch. Stir in remaining salt and place over high heat. When the water comes to a boil, reduce heat to a simmer and stir once a minute for 5 minutes or until the pasta is al dente.
  • Use a spider to transfer the cooked pasta into the skillet with the cauliflower mixture followed by a quarter cup of the pasta water. Stir in Parmesan and cheddar cheeses, and top with bread crumbs.
  • Return the skillet to the oven and cook another 15 to 20 minutes or until the cheese is melted and the bread crumbs are golden brown. Remove and sprinkle with chopped parsley and additional Parmesan if that's your jam.
  • Cool for 5 minutes before serving or you'll burn your face off.

Cold Water Method Pasta

Course: Mains
Keyword: Cold Water Method Pasta, Hacks, Sides, Vegetarian, Weeknight Dinner

Cold Water Method Pasta

Bowtie pasta sitting in water in a large pot.
ACTIVE TIME: 5 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces.
Once upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water.
At that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth.
In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink.
And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 64 fluid ounces cold water
  • 1 (16-ounce) box dry pasta, farfalle, rigatoni, penne, etc.
  • 1 tablespoon kosher salt

Specialized Hardware

Spider strainer
Bowtie pasta sitting in water in a large pot.
ACTIVE TIME: 5 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings

Procedure

  • Combine all ingredients in a 4 1/2-quart pot, cover, and set over medium-high heat.
  • When water boils, decrease heat to maintain a simmer. Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente.
  • Remove pasta with spider.

Turkey Sliders

 

Course: Mains
Keyword: 10 Minute Apple Sauce, Game Day, Healthy, Meats, Sandwiches, Summer, Turkey, Turkey Sliders, Turkey Sliders Recipe

Turkey Sliders

ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
Yield: 12 burgers
Turkey is probably the most American of meats, but when it comes to the most American sandwich (the burger), beef trumps turkey due to the presence of umami, the flavor associated with glutamic acid.
By adding three umami-centric ingredients — Parmesan cheese, mushrooms, and miso — you can make ground turkey into a burger you'll actually want to eat.
This recipe originally appeared in EveryDayCook.
Photo by Lynne Calamia
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Savory Greek Yogurt Dip

  • 1 quart plain Greek yogurt
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon ground cumin or smoked paprika
  • 1 teaspoon grated lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Turkey Sliders

  • 1 tablespoon olive oil
  • 2 large portobello mushrooms, stems and gills removed, finely chopped
  • 1/2 teaspoon kosher salt
  • 1 pound ground dark turkey meat
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon brown miso paste, at room temperature
  • 12 dinner rolls, sliced
  • Savory Greek Yogurt Dip
  • Lettuce
  • Tomato slices
ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
Yield: 12 burgers

Procedure

  • Make the savory Greek yogurt dip: Combine the yogurt, parsley, mint, cumin, lemon zest, salt, and pepper in a medium bowl. Transfer to an airtight container, cover, and refrigerate for up to 10 days.
  • Make the sliders: Heat a 10-inch cast-iron skillet over high heat, then add the olive oil, mushrooms, and salt. Saute until the mushrooms are soft and golden, approximately 5 minutes. Remove from heat and let cool.
  • Thoroughly combine the turkey, Parmesan, miso, and cooled mushrooms using a potato masher, or, better yet, your fingers. Divide the mixture into balls a little bigger than the size of a ping-pong ball. Cover and refrigerate for at least 30 minutes.I usually do this overnight.
  • Return the skillet to medium heat. Flatten the turkey balls so that they're quite thin, about 2 1/2 inches in diameter. Arrange the patties in the skillet, making sure they aren't touching. Cook for 2 minutes, or until browned, then flip and cook for another 2 minutes. Flip again for 1 minute and one final time for 1 minute, for a total of 6 minutes of cooking time.
  • Transfer the patties to a platter. Place the buns, cut-side down, in the skillet. Cover and cook for 2 minutes, or until brown. Dress a bun bottom with the Savory Greek Yogurt Dip; top with a patty, then lettuce, a tomato slice, and a bun top.
  • Note: Even if you serve the yogurt sauce on the side for dipping, you're going to have quite a bit left over. You're welcome.

Kimchi Crab Cakes

 

Course: Mains
Keyword: Appetizers, Dairy-Free, Entertaining, Fried, Kimchi Crab Cakes, Meats, Seafood

Kimchi Crab Cakes

Alton Brown's 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
Alton Brown's Kimchi Crab Cakes
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.