Crab Cakes with Pad Thai Sauce

1 lb. lump crab meat, drained
1 egg
3-4 tbs. WATCHAREE’S Pad Thai sauce
2 tbs. cilantro, chopped
1 cup panko (Japanese bread crumbs)
1 tbs. sesame seeds (optional)
Lime wedges
 
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!

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