Air fryer recipe · Starters
Spiced Crab Cakes
Golden patties of sweet crab meat livened with green chilli and coriander.
- 40 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 60kcal
- 2.5 gprotein
- 10.1 gcarbs
- 1.2 gfat
- 1.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked crab meat300 g
- Boiled potato, mashed1 medium
- Breadcrumbs0.5 cup
- Green chilli & coriander2 tbsp
- Egg1
- Garam masala & saltto taste
Method
Drain the crab well
Squeeze out any excess liquid from the crab meat so the cakes hold together and do not fall apart. Flake it gently to keep some texture rather than mashing it into a paste.
Mix the binder
Combine the crab with mashed potato, chopped chilli, coriander, garam masala and half the breadcrumbs. The potato binds it all together, and the egg, added next, locks the mixture in.
Shape and crumb
Form firm round patties and roll each one in the remaining breadcrumbs for a crisp, even shell. Press them together gently so they keep their shape in the basket without cracking at the edges.
Chill to firm up
Refrigerate the cakes for 15 minutes so they set and survive flipping without breaking apart. Mist both sides lightly with oil just before cooking so they crisp up with a golden crust.
Air-fry to a crust
Air-fry at 190C for 14 min, flipping carefully once midway. They are ready when both faces are deep golden, crisp at the edges and piping hot right through the centre.
