Whenever I purchase lump crab meat, I feel like there is always a doomsday timer floating over my head, making sure to remind me that if I don’t make something/eat this crab meat quickly enough, it will go rancid and my entire fridge will smell for it. These crab cakes were my solution to using leftover crab meat quickly, just so that it would not go bad and I would be stuck having to air out my fridge. I used panko, kewpie mayo, and chili flakes, along with an egg to bind that sweet crab meat together, just to create these serve, single-serving crab cakes, and I topped them with a kale and radish salad with what I jokingly call a mimosa(orange juice and champagne vinegar) vinaigrette. These crab cakes are kind of bougie, and given the circumstances on their conception, namely that I was making them so that the crab would not spoil, it is hilarious to think that the final product sounded like something you would eat at a fancy country club during the summer for brunch.

Makes 2 servings:
For the crab cake:
8oz lump crab meat
4oz breadcrumbs
1 egg
3oz kewpie mayonnaise
a pinch of salt
2 tbsp chili flakes

In a bowl, mix everything together until combined. Divide the crab cake batter into two portions. In a heated nonstick pan over medium-high heat, sear off the portions, one at a time, for 4 minutes before flipping and cooking on the other side for another 2 minutes.

For the kale salad:
1/2 cup destemmed and chopped kale
1 breakfast radish, thinly shaved
2 tbsp toasted sesame seeds
1 tbsp orange juice
1 tbsp champagne vinegar
1 tbsp olive oil
a pinch of salt

In a bowl, toss everything together. Garnish on top of the crab cakes prior to serving.