Name: Kimchee Crab Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30 servings
Cuisine: Korean,North American
Ingredients: 1 lb(s) (500 g) Dungeness crab meat, cartilege removed, squeezed dry; ½ cup (125 mL) finely chopped cabbage kimchee, drained; 3 Tbsp (45 mL) green onion, chopped; ¼ tsp (60 mL) pepper; 2 slices white bread, torn into pieces; 1 egg; 2 Tbsp (30 mL) mirin; 2 tsp (10 mL) Korean hot pepper paste; 2 Tbsp (30 mL) canola oil, divided

Prep Time

15 min

Cook Time

20 min

Yields

30 servings

The sweet-salty meat from a Dungeness crab is the best in the world and is almost perfect in its naked form. These crab cakes have just a few ingredients because we don’t want to mask the flavour of this West Coast treasure! Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.

ingredients

lb(s) (500 g) Dungeness crab meat, cartilege removed, squeezed dry

cup (125 mL) finely chopped cabbage kimchee, drained

Tbsp (45 mL) green onion, chopped

tsp (60 mL) pepper

slices white bread, torn into pieces

egg

Tbsp (30 mL) mirin

tsp (10 mL) Korean hot pepper paste

Tbsp (30 mL) canola oil, divided

Ingredient Substitution Guide

directions

Step 1

Combine crab meat, kimchee, green onion and pepper in a medium bowl.

Step 2

Process bread in a blender or food processor until it becomes fine crumbs and add to crab mixture.

Step 3

Process egg, mirin and hop pepper paste until smooth. Add to bowl and mix well. Shape into patties, about 1 in (2.5 cm) in diameter, using about 1 Tbsp (15 mL) for each.

Step 4

Heat 1 Tbsp (15 mL) oil in a large frying pan on medium. Cook crab cakes in 2 batches for 3 minutes per side until browned.

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Kimchee Crab Cakes

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directions

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