Air fryer recipe · Starters
Coastal Crab Cakes
Sweet crab meat bound with coconut and coriander into crisp golden cakes from the Konkan coast.
- 15 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 70kcal
- 2.6 gprotein
- 8.3 gcarbs
- 3.3 gfat
- 1.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked crab meat2 cups
- Fresh grated coconut1/3 cup
- Coriander and green chilli, chopped1/4 cup
- Breadcrumbs3/4 cup
- Egg, beaten1 piece
- Lemon zest and pepper1 tsp
Method
Mix the crab
Gently fold the crab meat with grated coconut, coriander, green chilli, lemon zest, pepper and salt. Keep the mixing light so the crab stays in lumps rather than turning to paste.
Bind the cakes
Add the beaten egg and half the breadcrumbs to bind, using just enough to hold a patty together. The remaining crumbs will form the outer coating.
Shape and chill
Form the mixture into thick round cakes and press the outsides into the reserved breadcrumbs. Chill for fifteen minutes so they hold firm in the basket.
Spray with oil
Mist both sides of each crab cake well with oil for an even golden finish. Place them in a single layer with room around each one.
Air-fry the crab cakes
Air-fry at 195C for 13 minutes, flipping carefully at the halfway mark. They are done when deeply golden and crisp-edged, served with a squeeze of lime. Make sure it is cooked through with no pink before serving.
