If you are looking for a healthy recipe for crab cakes, this is the one. This crab cakes taste so good that you will not be able to tell that they were pan “fried” in the air fryer.
When eating crab cakes I love big chunks of crab in it…and get so upset when there is more filling that crab, so to fix the problem, I try not to order crab cakes when eating out and make my own. I have made crab cakes using the conventional way by pan frying the cakes…but this time I decided to experiment with the air-fryer, and you know what? It does work…especially that I do not have to flip the cakes which sometimes the cake can fall-apart during the process.
The crab cakes were crispy on the outside and moist on the inside…totally delicious. I did not have to use any sauce, just serve with a squeeze of fresh lemon.
2 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 ½ teaspoon Old Bay seasoning
Fresh pepper to taste
¼ cup finely chopped green onion
1 pound lump crab meat
⅓ to ½ cup panko
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay in a medium bowl and mix well. Add the finely chopped green onion to the mayonnaise mix and mix gently.
Add the crab to the mayonnaise mix until all incorporated. Add the panko to the crab/mayonnaise mix and fold together until just combined, being careful not to over mix keeping the crab chunks intact.
Cover the crab mix and place in the refrigerator for approximately 1 hour.
Shape into approximately 8 crab cakes of 1 inch thick, make sure to not pack the cakes too tightly.
Preheat the air-fryer to 350F. Once the air-fryer reaches the desired temperature, gently place 4 crab cakes into the basket and set to air fry for 10 minutes. Make sure to flip the crab cakes after 5 minutes to accomplish even cooking.
When ready, gently transfer to a plate. Serve with lemon wedges.
Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.