Crab Cakes

Our crab cakes are a delightful fusion of vibrant flavors and textures that make them truly irresistible. Our seasoning blend enhances the natural sweetness of the crab, creating a savory and deeply satisfying bite. To elevate these crab cakes to the next level, they are topped with a refreshing kimchi slaw that adds a tangy, spicy crunch, balancing the richness of the crab.

Servings

4

Prep Time

20 Min

Cook Time

12 Min

Ingredients

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp honey

1 tsp gochujang

1/2 cup kimchi, sliced

1/2 cup shredded red cabbage

1/2 cup shredded carrot

1/4 cup sliced green onion

1/4 cup chopped cilantro

2 large eggs

2 tbsps Kewpie mayo

1 tbsp Korean mustard paste

2 tbsp Noshejan Besyar Mazadar

1/2 small red onion, diced

1/4 cup finely diced celery

16 oz fresh crab meat, drained, cartilage removed & lightly flaked

1 cup panko

Olive oil

1 tbsp sesame seeds

Instructions

Combine 1 tbsp soy sauce, 1 tbsp rice vinegar, sesame oil, honey, and gochujang in a large mixing bowl. Mix well. Add the kimchi, cabbage, carrot, green onion and cilantro. Mix well and set aside.

Combine the eggs, mayo, mustard, 1 tbsp soy sauce, 1 tbsp vinegar, Noshejan Besyar Mazadar, onion, and celery in a large mixing bowl. Mix well.

Gently mix in the crab meat and 1/2 cup panko. Mix well.

Shape into eight crab cakes. Coat with remaining panko.

Add enough olive oil to coat the bottom of the pan in a large pan, working in batches to prevent overcrowding the crab cakes. Heat over medium heat. Cook the crab cakes for 5 minutes per side. Drain on paper towels.