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    Kimchi Crab Cakes

    clock-icon51 minutes
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    Pixicook editorial team

    A delightful blend of rich crab and tangy kimchi, these crab cakes are a perfect fusion of flavor and texture, complemented by the zest of lime.

    Ingredients for Kimchi Crab Cakes

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Mayonnaise

    cups

    Substitute chevron-down

    Lime, zested, wedges for serving

    each

    Substitute chevron-down

    Egg

    each

    Substitute chevron-down

    Kimchi, finely chopped

    0 oz

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Panko bread crumbs, divided

    0 oz

    Substitute chevron-down

    Lump Crabmeat

    0 oz

    Substitute chevron-down

    Jumbo Lump Crabmeat

    0 oz

    Substitute chevron-down

    Canola Oil

    cups

    Substitute chevron-down

    How to Make Kimchi Crab Cakes

    1. Prepare Work Surface

    To begin, prepare your work surface by setting a cooling rack inside a half-sheet pan. This will be useful for draining excess oil from the crab cakes later.

    2. Mix Crab Cake Ingredients

    In a large bowl, whisk together the mayonnaise, lime zest, egg, finely chopped kimchi, black pepper, and kosher salt. Next, gently fold in 1½ ounces of the panko bread crumbs, along with both the lump and jumbo lump crabmeat.

    3. Shape and Chill Crab Cakes

    Divide the crab mixture and shape it into patties. Coat each patty with the remaining panko bread crumbs and refrigerate them for 30 minutes.

    4. Cook Crab Cakes

    Heat the canola oil in a sauté pan over medium heat. Cook the crab cakes for about 3 minutes on each side, or until golden brown and crispy.

    5. Serve

    Transfer the cooked crab cakes to the prepared cooling rack lined with paper towels. Serve with lime wedges on the side.

    Pitfalls and tips

    Use High-Quality Crabmeat

    Opt for fresh, lump crabmeat to ensure a sweet, tender, and delicate texture. Gently pick through the crabmeat to remove any bits of shell.

    Mind the Binding

    Use just enough eggs and breadcrumbs (or panko) to hold the cakes together without making them dense. Gently fold the ingredients together.

    Taste and Adjust Seasoning

    Since both crab and kimchi can vary in saltiness, taste the mixture before forming the cakes and adjust the seasoning as needed.

    Chill the Mixture

    Let the formed cakes chill in the refrigerator for at least 30 minutes to firm up and reduce the risk of falling apart during frying.

    Accommodate Texture in Kimchi

    Mince the kimchi well so it integrates seamlessly with the crab, providing flavor with every bite rather than overwhelming the structure.


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