Air Fryer Crab Cakes
Air fryer crab cakes are so crabby and delicious - you'll never want them in a restaurant again! Plus - they're fast and easy to make! I love making them at home because I can put tons of crab meat in them.
Ingredients
- 1/3 cup mayonnaise
- 1 egg beaten
- 3 tbsp dijon mustard
- 1 tsp Old Bay seasoning
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 tbsp fresh dill chopped
- zest from one lemon
- 8 oz jumbo lump crab meat
- 8 oz wild caught white crab meat
- 3/4 cup panko bread crumbs
Remoulade Sauce
- 1/2 cup Tartar Sauce
- 1 tsp hot sauce
- 1/4 cup mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 juice from lemon
- 1/2 tsp coarse sea salt
- 1/4 tsp black pepper
Instructions
- In a small bowl, whisk together mayo, egg, mustard, Old Bay, Worcestershire sauce, hot sauce, salt and pepper1/3 cup mayonnaise, 1 egg, 3 tbsp dijon mustard, 1 tsp Old Bay seasoning, 2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp sea salt, 1/2 tsp ground pepper
- In a medium batter bowl, lightly stir together both kinds of lump crabmeat, lemon zest, breadcrumbs and dill.1 tbsp fresh dill, zest from one lemon, 8 oz jumbo lump crab meat, 8 oz wild caught white crab meat, 3/4 cup panko bread crumbs
- Delicately fold in mayo mixture, being careful not to break up the crab meat too much.
- On a cutting board, lay a round cookie cutter. Spoon crab-cake mixture into cookie cutter, press lightly and form patty. Slip the cookie cutter off and make your next patty. Repeat 8 times.
- Using a thin spatula, delicately lift crab cakes into air fryer basket. Don't manhandle them too much so they stay together.
- Spritz with olive oil spray and air fry at 375 for 4 minutes
- Flip and spritz again. Air fry 4 minutes more until golden brown.
- You can use an Instant Read Thermometer to check the insides of the crab cakes to be sure they are up to temp at 145º.
- While crab cakes are air frying, whisk together all Remoulade ingredients and refrigerate until ready to serve1/2 cup Tartar Sauce, 1 tsp hot sauce, 1/4 cup mayonnaise, 2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 juice from lemon, 1/2 tsp coarse sea salt, 1/4 tsp black pepper
- Serve crab cakes with lemon wedges, fresh parsley or chives and a drizzle of remoulade sauce
Notes
- You can also use fresh crab meat - you'll need about 2-3 cups
- You can also serve these just with tartar sauce or even just a squeeze of lemon juice!
Nutrition
Serving: 1cakeCalories: 225kcalCarbohydrates: 7gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 52mgSodium: 1276mgPotassium: 178mgFiber: 1gSugar: 1gVitamin A: 96IUVitamin C: 5mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!