Alton Brown’s crab cakes recipe stands out by incorporating kimchi, a traditional Korean fermented food, as a key ingredient. This addition brings an aromatic umami flavor and a spicy heat that harmonizes with the crab meat. In his cookbook, he details a method where kimchi replaces conventional spices, enhancing the dish’s depth. For convenience, Brown also suggests using quality store-bought kimchi, catering to those without time for fermentation. This innovative approach showcases both culinary creativity and practicality in cooking, making the crab cakes a versatile dish suitable for many occasions.
Alton Brown incorporates kimchi into his crab cakes recipe for a flavorful twist, enhancing the dish with umami and spice without traditional hot seasonings.
Using store-bought kimchi is a practical option, providing a spicy kick to crab cakes while allowing home cooks the benefit of convenience.
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