Korean BBQ Crab Cakes

Chef Christian Gill
Servings

6

Prep Time

20 minutes

Cook Time

10 minutes

Cuisine

Asian/Pacific Islands

Category

Main Course

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.
Korean BBQ Crab Cakes

Ingredients

  • 2 1-lb tubs Costco Lump Crab Meat
  • 1/8 cup Spiceology Korean BBQ Blend
  • 4 eggs
  • 2 cups panko flakes
  • 1 ½ cup geen onion, thinly sliced
  • 1/8 cup fresh garlic, minced
  • ¼ cup fresh ginger, minced
  • 2 tablespoon spicy brown mustard
  • 1 cup Duke's Mayo
  • 4 limes - freshly squeezed lime juice

Cilantro aioli:

  • 1 ½ cup Duke's Mayo
  • ½ cup cilantro, finely chopped
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons kosher salt
  • ¼ cup Rice Vinegar

Directions

  1. Preheat the griddle to 400° F.

  2. 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.
  3. Cover and refrigerate for 10 minutes.
  4. While crab cake mix is resting, combine the remaining mayo with cilantro, mustard, salt, and rice vinegar. Whisk thoroughly, cover, and refrigerate.
  5. Remove crab cake mix from the fridge and patty out 12 cakes approximately 4 inches wide and 1/2-inch thick.
  6. 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.
  7. Remove from the griddle, plate, and serve with the cilantro aioli.
Recipe Products
Blend

Korean BBQ Seasoning

Key Ingredients

Gochugaru Korean Chili Flake, Sesame Seed, Sesame Seed, Tamari Soy Granules, Maple Sugar