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Air fryer Korean crab cakes with gochujang tartar sauce
Ingredients
Crab cakes:
- 1 lb lump crab meat
- 1 cup Panko breadcrumbs
- 1 egg
- 1/3 cup Kewpie mayonnaise
- 1/3 cup finely diced Korean chile pepper
- 2 teaspoons honey mustard
- 1 tablespoon Korean seafood seasoning, like Gamchimi
- 2 tablespoons minced chives
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon gochugaru (Korean chile flakes)
Gochujang tartar sauce:
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon honey mustard
- 1/4 cup sour cream
- 2 tablespoons gochujang (Korean chile paste)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped green onions
Directions
Crab cakes:
- In a bowl, whisk together the egg, mayonnaise, honey mustard, seafood seasoning, salt and freshly cracked black pepper.
- Add the lump crab and Panko breadcrumbs. Cover the whole mixture and place in refrigerator for at least one hour. This critical resting period allows the crab mixture to bind well.
- Remove the mixture from the refrigerator and portion onto a place by using an ice cream scoop or small pastry mould. three to four inches in diameter, one inch thick.
- Pre-heat the air fryer to 375 degrees Fahrenheit and spray the basket with cooking spray.
- Gently place the crab cakes into the basket and spray the tops with cooking spray.
- Cook until deep golden brown, then flip the crab cakes, and spray with cooking spray again.
- Serve warm with Gochujang Tartar Sauce and a wedge of lemon.
Gochujang tartar sauce:
- Combine all the ingredients. Season to taste with salt and black pepper.
