Thai-Inspired Crab Cakes
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Sweet chili sauce and fresh cilantro transform these crab cakes. Fish sauce brings the umami. It's a fresh take on a Maryland standard. Find the full ingredient list and air frying instructions on this page.
Ingredients
- 8 oz lump crab meat, picked through
- 1/3 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 large egg
- 1 tablespoon sweet chili sauce
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon fish sauce
- 1 teaspoon fresh ginger, grated
- 1 green onion, finely sliced
- Juice of half a lime
- 1/4 teaspoon salt
Season it upThis variation is self-seasoned
Steps
- 01Gently fold all ingredients together.
- 02Form into 6 patties.
- 03Refrigerate for 30 minutes.
- 04Ready for the air fryer.
- 05Serve with sriracha mayo (mix equal parts sriracha and mayo) and lime wedges.
The sweet chili sauce and fish sauce do a lot of heavy lifting here. They replace the Old Bay and Dijon from the Maryland version with a completely different flavor profile while keeping the same crab-forward structure. Don't be afraid of the fish sauce. It disappears into the background and just makes everything taste more savory.
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How to Air Fry It
- 01Preheat the air fryer to 375°F (190°C).
- 02Lightly spray the air fryer basket with cooking oil.
- 03Place pre-made, refrigerated crab cakes in a single layer in the basket and lightly spray the tops with oil.
- 04Air fry at 375°F (190°C) for 5 minutes.
- 05Carefully flip the crab cakes with a spatula, and cook for an additional 4 to 5 minutes until golden brown and heated through.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
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