Crab Cakes With Gingery Slaw
20m prep 10m cook 30m ready
Crispy air-fried crab cakes served with a tangy gingery slaw and soy mayonnaise. A quick and flavorful seafood dinner.
Ingredients
- 5 tbsp light mayonnaise divided
- 1 tsp reduced-sodium soy sauce
- 1 large egg white
- 2 scallions thinly sliced, divided
- 1/2 cup panko breadcrumbs divided
- 8 oz lump crabmeat picked over
- Oil for misting or brushing
- 2 tbsp seasoned rice vinegar
- 1 tsp sesame oil
- 1/2 tsp grated peeled fresh ginger grated
- 3 cup shredded red cabbage shredded
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 246 mg
- Iron: 3.2 mg
- Magnesium: 82.5 mg
- Phosphorus: 396 mg
- Potassium: 854 mg
- Zinc: 5.32 mg
Let's Cook
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Step 1.
In a small bowl, whisk 2 tablespoons mayonnaise with the soy sauce; set the soy mayonnaise aside for serving.
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Step 2.
In a medium bowl, mix together the egg white, half of the scallions, 2 tablespoons panko, and the remaining 3 tablespoons mayonnaise. Add the crab and mix gently to combine. Shape the mixture into four 3-inch patties. Coat the patties with the remaining panko, pressing lightly to help it adhere.
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Step 3.
Heat the air fryer to 400°F. Spray or brush the air fryer basket with oil. Spray or brush both sides of the crab cakes with oil. Place the crab cakes in the basket and air fry until golden brown and cooked through, about 10 minutes, turning once halfway through.
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Step 4.
While the crab cakes are cooking, in a large bowl, combine the vinegar, sesame oil, ginger, and remaining scallions. Add the shredded red cabbage and toss to coat evenly. Serve the slaw alongside the crab cakes with the reserved soy mayonnaise.
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