• Remove the crusts from the fresh bread, cut in small pieces and soak in the milk.
  
• Remove all shells and cartilage from the crab. Dice half of the crab meat and keep aside.
  
• Place the other half of the crab meat into the food processor with the soaked toast bread and whole egg and blend to a smooth paste.
  

Prepare the crab cake mixture

• In a mixing bowl, combine the crab paste with the diced crab meat, sweet corn, red chili, spring onions and season to taste with salt, pepper and Sriracha sauce.
  
• If the mixture is sticky and/or too wet, then add some panko breadcrumbs to absorb the moisture. Refrigerate for 30 minutes.
• Divide the mixture into twelve portions, shape the crab patties and coat the patties with the panko.
  

Cook the crab cakes

• option 1: Bake the crab cakes in the air fryer oven at 220°C for 15 minutes.
  
• Option 2: Shallow fry the crab cakes in a pan for 2-3 minutes until golden brown.