Korean Crab Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the crab meat, gochujang, soy sauce, sesame oil, green onions, garlic, and breadcrumbs.
• STEP 2.Mix well until all the ingredients are evenly combined.
• STEP 3.Shape the mixture into small patties and coat each patty in panko breadcrumbs.
• STEP 4.Heat oil in a skillet over medium heat and cook the crab cakes until golden brown on both sides.
• STEP 5.Serve hot with a dipping sauce of your choice.

Cooking Tips

• Make sure to use fresh crab meat for the best flavor.
• If you can't find gochujang, you can substitute with sriracha or another spicy chili sauce.
• To make the crab cakes ahead of time, shape the patties and refrigerate until ready to cook.

Storage and Serving

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crab cakes in a preheated oven at 350°F for about 10 minutes or until heated through.
• Serve the crab cakes as an appetizer with a dipping sauce, or as a main dish with a side of rice and vegetables.