Pan-fried crab cakes (Kyejŏn) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegar soy sauce (Ch'o kanjang); Seasoned spinach (Sigŭmch'i namul)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vermouth for rice wine.

  • mharriman on May 11, 2022

    This recipe produced mild crab flavored cakes. That’s most likely because the pound of bean curd took away from the flavor of one cup of lump crab meat. The sesame seed oil gave it an Asian vibe. Even though not in the instructions, I refrigerated my cakes for a couple hours to ensure they were firmed up for pan frying. I used egg whites instead of whole eggs to dip them in after dusting with flour. The recipe made enough for two nights of dinners for two people. We enjoyed this Korean version of crab cakes but prefer ones that are mostly crab and strongly crab flavored, so probably won’t repeat. Served with the suggested seasoned spinach and rice.

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