1 lb. lump crab meat, drained
3-4 tbs. WATCHAREE’S Pad Thai sauce
2 tbs. cilantro, chopped
1 cup panko (Japanese bread crumbs)
1 tbs. sesame seeds (optional)
Thai Sriracha Mayonnaise Dressing
½ cup mayonnaise (for lighter version use egg free, gluten free and dairy free mayonnaise)
3-4 tbs. Thai Sriracha chili sauce (or more to taste)
Pinch of black pepper
In a mixing bowl, combine crab meat, egg, Pad Thai sauce, cilantro and panko and mix well. Chill for 10-15 minutes. Form into patties and broil for 10-15 minutes or until cooked through.
If you have a Philips Air Fryer, set the temperature to 350. Add one tablespoon of water and cook crab cakes for 7-10 minutes depending on the size of the patties.
Serve crab cake patties with pad Thai sauce or Thai Sriracha mayonnaise dressing. Sprinkle sesame seeds. Enjoy!
Makes 20 small patties