Crab Cake Naan Burgers with Gochujang Aioli

Ingredients

Makes 8-10 small crab cakes

For the Crab Cakes

8 oz, or about 1 cup of crab meat

3 tbs dill, minced

3 tbs parsley, minced

2 eggs

1 1/2 cups panko breadcrumbs

1 cup all-purpose flour

2 tsp sesame oil

Pinch of salt and pepper

Vegetable oil (to cook the crab cakes)

Mini naan bread

Cucumbers, carrots and other vegetables

For the Gochujang Aioli

1/4 cup mayonnaise

2-3 tsp Gochujang (adjust to your liking)

1 garlic clove, grated

1. In a large bowl, combine the crab meat, fresh herbs, 1 egg, 1/2 cup of the panko, sesame oil, salt and pepper. Mix until fully incorporated. Refrigerate the mixture for 30 minutes.

2. Mold the crab mixture into “crab cakes”. Set aside.

3. Add the remaining panko into a bowl. In another bowl, add the remaining egg. In another bowl, add the flour. For each crab cake, dip the cake into the flour, and then the egg, and then the panko. Make sure the crab cakes are fully coated!

4. Heat about 1/4 cup of vegetable oil on a pan over medium-high heat. Cook the crab cakes on all sides (You may need to use a spatula and tongs). Cook the crab cakes for about 2-3 minutes per side, or until brown and crisp on the outside.

5. For the Gochujang aioli, mix all of the ingredients.

6. Toast the naan and prepare your vegetables. Build your burgers and enjoy!