Korean Crab Cake Sandwich Recipe
Serves: 8
  • ½ lb. Jumbo Lump Crab Meat
  • ½ lb. Lump or Claw Crab Meat
  • 1 cup Crushed Unsalted Saltine Crackers (about 21 crackers)
  • 1 Large Egg
  • ½ cup Mayonnaise
  • 2-3 Dashes Tabasco Sauce
  • 1 tsp. Old Bay Seasoning
  • 1 tbsp. Korean Chile Flakes
  • 1 tbsp. Worcestershire sauce
  • ⅛ tsp. Kosher Salt
  • 1 tbsp. Minced Fresh Italian Parsley
  • 2 tsp. Fresh Lemon Juice
  • 1 tbsp. Lemon Zest (optional)
  • ¼ cup Vegetable Oil, for cooking
  • Toasted Bread
  • Kimchi
  • Fresh Cilantro
  • Pepperoncini Tartar Sauce (recipe below)
  • Spicy Pickled Cucumbers (recipe below)
  • Lemon Wedges, optional garnish
  1. Combine crab meat and crushed crackers in a large mixing bowl.
  2. In a medium sized mixing bowl, whisk together the egg, mayonnaise, tobacco sauce, old bay, Korean chile flakes, Worcestershire, salt, Italian parsley, lemon juice and optional lemon zest.
  3. Fold the mayonnaise mixture into the crab meat and set the mix in the refrigerator for at least 30 minutes to allow the flavors blend.
  4. Once you'r ready to cook, divide the crab cake mixture into 8 patties. Be careful not to overwork the mixture (this will ensure you still have large clumps of crab meat).
  5. In a large skillet over medium-high heat, add oil and heat. Test the oil with a tiny piece of crab cake mix. If it sizzles... the oil is ready.
  6. Once the oil is hot enough to sear the crab cakes, cook them for about 3 - 4 minutes per side. You know they are done when they are golden brown and hot in the center. Depending on the size of your skillet, you may have to work in batches.
  7. When finished, transfer crab cakes to a plate lined with paper towels to drain.
  8. Assemble sandwiches immediately with kimchi, fresh cilantro, tartar, spicy pickled cucumbers and serve with optional lemon wedges.
  9. Store any leftover crab cakes in the refrigerator for up to 2 days.
Recipe by Slice of Jess at https://sliceofjess.com/korean-crab-cake-sandwich-recipe/