Air Fryer Crab Cakes
These air fryer crab cakes are the perfect summertime dish! Great served on a bed of greens or stuffed onto a soft bun. Any way you eat these crab cakes you'll be sure to enjoy it!
Servings: 4 large crab cakes
Ingredients
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup panko bread crumbs
- 1 teaspoon seafood seasoning
- 1 teaspoon fresh parsley chopped
- 8 ounces fresh lump crab meat
- Lemon wedges for serving
Instructions
- In a large bowl, whisk together the egg, mayonnaise, and Dijon mustard.
- Next, add the breadcrumbs, seafood seasoning, and parsley. Mix to combine.
- Finally, fold in the lump crab meat making sure not to break it up too much!
- Line your air fryer basket with parchment paper and spray it lightly with olive oil spray.
- Divide the crab cakes into your choice of patties. For dinner-sized portions, divide the mixture into 4. For crab cake sliders or appetizers, divide the mixture into 8.
- Add as many crab cakes as will fit, making sure not to overcrowd the air fryer.
- Spray the tops of the crab cakes lightly with olive oil spray and air fry at 375 degrees F for 15-17 minutes, or until they are golden brown. Closer to 12-15 minutes for mini crab cakes. Internally crab cakes should reach 145 degrees F.
- Garnish the crab cakes with a squeeze of fresh lemon juice and a sprinkle of sea salt. Serve as desired.
- I highly recommend enjoying these crab cakes on the same day they’re prepared as crab doesn’t store well.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 12g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 104mg | Sodium: 639mg | Fiber: 1g | Sugar: 1g