Main Dishes

Kimchi Crab Cakes - 2018
​​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS

• ​2 limes
• 1 large egg
• 1/2 cup mayonnaise
• 3 ounces kimchi, drained and finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 3 ounces panko breadcrumbs, divided
• 8 ounces lump crab meat
• 8 ounces jumbo lump crab meat
• 1/4 cup canola oil

PREPARATION

• Zest 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.
• Add the egg, mayonnaise, kimchi, pepper and salt to the bowl with the lime zest. Whisk to combine. Fold in 1 1/2 ounces of the panko and the crab meat.
• Fill a pie pan with the remaining 1 1/2 ounces of the panko.
• Divide 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.
• Heat the oil in a 12-inch sauté 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 cooling rack set over paper towels to drain. Repeat with remaining crab cakes.
• Serve immediately with lime wedges.

We made these for appetizers when Lee, Amanda, Livi, Carter and Reese Pearson came for a visit. And... oh my gosh... these are simply amazing. Sauce?  Trust me, you don't need sauce.  

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