Kimchi 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.
- Time: 65 min
- Servings: 12
Source: Alton Brown
Ingredients
- limes
- large egg
- mayonnaise
- ounces kimchi, drained and finely chopped
- teaspoon freshly ground black pepper
- teaspoon kosher salt
- panko breadcrumbs, divided
- ounces lump crab meat
- ounces jumbo lump crab meat
- canola oil