Kimchi Crab Cakes

Name: Kimchi Crab Cakes
Prep time: 35 min
Total time: 65 min
Yield: 12
Cuisine: Korean
Ingredients: 2 pieces Lime (2 limes); 1 piece Egg (1 large egg); ½ cup Mayonnaise (1/2 cup mayonnaise); 3 oz Kimchi (3 ounces kimchi, drained and finely chopped); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 ½ cup Panko (1 1/2 cups panko breadcrumbs, divided); 8 oz Lump Crabmeat (8 ounces lump crab meat); 8 oz Jumbo Lump Crabmeat (8 ounces jumbo lump crab meat); ¼ cup Canola Oil (1/4 cup canola oil)

Kimchi Crab Cakes - Mains (Korean)

65 minKorean

Servings12

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Dairy Free
Pescatarian

Steps

1Zest 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.
2Add 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.
3Fill a pie pan with the remaining panko.
4Divide 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.
5Heat 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.
6Serve immediately with lime wedges.