Crab Cakes With Gingery Slaw
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Crispy air-fried crab cakes served with a tangy gingery slaw and soy mayonnaise. A quick and flavorful seafood dinner.
Ingredients
- 73.9 ml light mayonnaise divided
- 4.93 ml reduced-sodium soy sauce
- 1 large egg white
- 2 scallions thinly sliced, divided
- 118 ml panko breadcrumbs divided
- 227 g lump crabmeat picked over
- Oil for misting or brushing
- 29.6 ml seasoned rice vinegar
- 4.93 ml sesame oil
- 2.46 ml grated peeled fresh ginger grated
- 710 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml reduced-sodium soy sauce
- 1 large egg white
- 29.6 ml seasoned rice vinegar
- 4.93 ml sesame oil
Prepare
- 73.9 ml light mayonnaise, divided
- 2 scallions, thinly sliced, divided
- 118 ml panko breadcrumbs, divided
- 227 g lump crabmeat, picked over
- Oil, for misting or brushing
- Grate 2.46 ml grated peeled fresh ginger
- Shred 710 ml shredded red cabbage
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.