Crab Cake Recipe

Thinly slice the red onion into rings or half-moons and place them in a heatproof jar or bowl.

In a small saucepan combine white vinegar, water, sugar, kosher salt, and peppercorns. Bring just to a simmer to dissolve the sugar and salt, about 2–3 minutes. Remove from heat and let cool 1–2 minutes.

Pour the warm pickling liquid over the sliced onions, pressing them down so they're fully submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours) before serving. Will keep refrigerated up to 2 weeks.

In a small bowl combine 1 cup mayonnaise, chopped kimchi, kimchi brine (if using), lime juice, sesame oil, and hot sauce. Stir until evenly mixed.

Taste and adjust seasoning with a pinch of salt or additional kimchi/kimchi brine for more heat and tang. Refrigerate until ready to plate.

Heat 1 cup neutral oil in a small heavy-bottomed saucepan over medium heat to 300–325°F (if you don’t have a thermometer, heat until a bread edge sizzles gently when dipped).

Add the thinly sliced garlic in a single layer and fry, stirring occasionally, until golden brown and crisp, about 1–2 minutes. Watch closely—garlic goes from golden to burnt quickly.

Using a slotted spoon, transfer garlic to a paper towel-lined plate and immediately sprinkle with a little sea salt. Let cool (they will crisp further). Reserve oil for another use or discard once cooled.

In a large bowl, gently combine the lump crab meat, panko breadcrumbs, 3 tbs mayonnaise, beaten egg, Dijon, chives, Worcestershire, Old Bay, salt, and pepper. Fold just until ingredients are evenly distributed — avoid overworking to keep cakes tender and flaky.

Divide the mixture into four equal portions (about 4 oz each). Form each portion into a compact round cake about 3 inches wide and 1 inch thick. Place on a tray and refrigerate for 20–30 minutes to firm up (this helps them hold when searing).

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs butter and 1 tbs oil. When the butter foams, add the crab cakes (work in batches if needed) leaving space between them.

Sear the crab cakes without moving for 3–4 minutes until deeply golden brown, then carefully flip and add the remaining 1 tbs butter and 1 tbs oil to the pan. Spoon the melted butter over the tops and cook another 2–3 minutes until cooked through and golden on the second side. Internal temperature should reach 145°F and cakes should be hot and set.

Transfer crab cakes to a paper towel-lined plate to rest for a minute. Keep warm in a low oven (200°F) if making ahead.

Toss the washed local lettuce with olive oil, rice vinegar, and a pinch of salt just to lightly dress.

On each plate, arrange about 1 cup of dressed local lettuce as a bed. Place a warm 4-oz crab cake on top.

Spoon about 1–2 tbs kimchi mayo alongside or in a dot over the crab cake. Top with 1–2 tbs pickled red onions per plate and a generous pinch of crispy garlic.

Garnish with microgreens or chopped chives and serve with a lemon wedge. Serve immediately so crab cakes stay crisp.