Korean BBQ Crab Cakes
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
4-6 servings
Prep Time
20 minutes
Cook Time
10 minutes
Chef Christian is serving up crab cakes with a kick thanks to our fan-favorite Korean BBQ blend.
Add some lump crab and our Korean BBQ blend to your next Costco haul and whip up these crabby patties for a few friends and family.
Author: Chef Christian Gill
Ingredients
- 2 1-lb tubs Costco Lump Crab Meat
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1/8 cup Spiceology Korean BBQ Blend
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4 eggs
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2 cups panko flakes
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1 ½ cup geen onion, thinly sliced
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1/8 cup fresh garlic, minced
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¼ cup fresh ginger, minced
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2 tablespoon spicy brown mustard
- 1 cup Duke's Mayo
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4 limes - freshly squeezed lime juice
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1 ½ cup Duke's Mayo
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½ cup cilantro, finely chopped
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1 tablespoon spicy brown mustard
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2 teaspoons kosher salt
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¼ cup Rice Vinegar
For the Sauce:
Directions
Preheat the griddle to 400° F.
- In a large mixing bowl, combine eggs, Korean BBQ, green onion, garlic, ginger, spicy brown mustard, 1 cup Duke's mayo, and lime juice. Whisk thoroughly then add panko and crab meat. Using gloves, fold in the panko and crab until everything is evenly mixed.
- Cover and refrigerate for 10 minutes.
- While crab cake mix is resting, combine the remaining mayo with cilantro, mustard, salt, and rice vinegar. Whisk thoroughly, cover, and refrigerate.
- Remove crab cake mix from the fridge and patty out 12 cakes approximately 4 inches wide and 1/2-inch thick.
- Heat a small amount of oil on the griddle surface and add crab cakes. Cook for 4 minutes per side, taking care not to burn the crab cakes.
- Remove from the griddle, plate, and serve with the cilantro aioli.
