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Kimchee Crab Cakes

Kimchee Crab Cakes
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.

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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
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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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