51 minutes
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.
cups
Lime, zested, wedges for serving
each
each
Kimchi, finely chopped
0 oz
teaspoons
teaspoons
Panko bread crumbs, divided
0 oz
0 oz
Jumbo Lump Crabmeat
0 oz
cups
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.
Opt for fresh, lump crabmeat to ensure a sweet, tender, and delicate texture. Gently pick through the crabmeat to remove any bits of shell.
Use just enough eggs and breadcrumbs (or panko) to hold the cakes together without making them dense. Gently fold the ingredients together.
Since both crab and kimchi can vary in saltiness, taste the mixture before forming the cakes and adjust the seasoning as needed.
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.
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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