Craving a crab cake, but it's not crab season?? THIS is the recipe for you!
I found this recipes years ago (way before air fryers) in a Cooking Light magazine I've made a few modifications but the core recipe is still pretty similar. The addition of the air fryer cuts down on both time and calories.
Makes about 12 cakes
Ingredients:
1 1/2 pound medium shrimp, peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
2 garlic clove, minced
¼ cup thinly sliced green onions (about 3(
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 teaspoons Sriracha sauce
½ teaspoon sugar
¼ teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro, plus a few leaves for garnish
2 cup panko (Japanese breadcrumbs), divided
Avocado (optional)
Spicy Mayo
1/2 cup mayonnaise
1-3 teaspoons of Sriracha Sauce
Directions:
To prepare cakes, place shrimp in a food processor; pulse 8-10 times or until coarsely chopped. Set aside.
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/2 cup panko.
3. Divide shrimp mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. I like to use an ice cream scoop to keep my patties even in size. Dredge patties in remaining 1 1/2 cup panko.
4. Add a few patties to air fryer basket and lightly spray with cooking spray. Air fry for 5min at 350, then flip spray top with cooking spray and fry for another 5 mins at 350. If you don't have an air fryer these are also delicious pan fried with a bit of oil and butter.
5. While cakes fry. Combine the mayo and Sriracha, adjusting the amount of Sriracha based on the the level of heat you prefer.
6. Top cakes with a dollop of spicy mayo and sliced avocado.
You can also reduce the size of the cakes to make them bite size and serve as an party appetizer.
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