Mini Cilantro & Lime Crab Cakes with Kimchi Dip

Mini Cilantro & Lime Crab Cakes with  Kimchi Dip

By Chef Trev


3 cans fresh crab meat (6oz each, drained & flaked)

2 limes (juice of 1 lime& zest of 2)

½ bunch fresh chives (sliced)

1 bunch cilantro (¼ cup chopped)

½ cup Crème Fraiche or Sour cream

1 tbs Worcestershire sauce

1 tsp. Tabasco hot sauce

1 tbs Dijon mustard

1 tps Kimchi sauce

5 eggs (beaten)

4 cups AP flour

5 cups Panko bread crumbs or normal

Salt & pepper

Vegetable oil


Kimchi Dip:


½ cup Kimchi sauce

1cup sour cream

½ Hellmann’s mayonnaise

2 tbs cup Dijon mustard

1 lime (juice & zest)

1 tsp. Tabasco hot sauce

1 tbs Worcestershire sauce

Black pepper



First thing is to squeeze as much water out of the shredded crab as you can (the drier the better) and place in a large mixing bowl. The first ingredient to add in is your sour cream and kimchi. Mix well and taste! (Kimchi is naturally salty so when working with it always add in your salt last!). Next the lime juice & zest, Dijon mustard, Tabasco sauce, Worcestershire sauce, chives and black pepper. Mix well and taste (If you desire more salt add in a little at a time). Once seasoned to your liking set in the fridge.

Now for the Kimchi dip, in another mixing bowl add in all of your ingredients EXCEPT the salt. Using a whisk, mix together well and taste (If salt is needed, add in a little at a time). Set in the fridge for now.

The final is to fry them. Remove from the fridge and using a tablespoon, scoop a little and with your hands roll into little balls. Once all rolled out set aside. Using 3 bowls or small containers separate the beaten eggs, AP flour and bread crumbs. The process of breading is fairly simple; first roll in flour, then eggs, then the breadcrumbs. Once all are breaded and ready to fry, using a medium sauté pan with high sides, heat up enough oil to fill the pan up half way. When the oil reaches a temperature of 375F (176C) place gently a few cakes at a time, fry each side until golden brown then set aside on a cooling rack to cool. To serve, place a little dab of your Kimchi sauce on top or dip as much as you like. Enjoy!!!! Que Aproveche!!!.

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Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.