Air Fryer Crab Cakes

Why Make This Recipe

Making Easy Air Fryer Crab Cakes with Crab Cake Sauce is a fantastic way to enjoy seafood without the hassle of frying them in oil. The air fryer gives these crab cakes a crispy exterior while keeping them moist inside. Plus, the homemade sauce adds a creamy and tangy touch that enhances the crab flavor. Whether it’s a weeknight dinner or a gathering with friends, this recipe is sure to impress!

How to Make Easy Air Fryer Crab Cakes

Ingredients:

• 6 ounces Lump Crab Meat
• 1/3 cup Panko Breadcrumbs
• 1 Large Egg
• 1 tablespoon Shallot (finely diced)
• 1 tablespoon Mayonnaise
• 1 tablespoon Lemon Juice
• 1 1/2 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• Pinch of Cayenne Pepper

For the Crab Cake Sauce:

• 1 cup Mayonnaise
• 1 tablespoon Lemon Juice
• 1 tablespoon Minced Garlic
• 1 teaspoon Dijon Mustard
• 1 teaspoon Pickle Juice
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Paprika (plus more for garnish)
• 1 teaspoon Hot Sauce (I use Louisiana hot sauce)
• 1 teaspoon Smoked Paprika
• Pinch of Cayenne Pepper
• Chopped Chives (for garnish)

Directions:

1. Prepare the Crab Cakes:

• In a large bowl, combine the lump crab meat, Panko breadcrumbs, large egg, finely diced shallot, mayonnaise, lemon juice, Dijon mustard, salt, and a pinch of cayenne pepper.
• Mix gently until all the ingredients are combined, being careful not to break up the crab meat too much.

1. Form the Crab Cakes:

• Shape the mixture into small patties. You can make them as big or as small as you prefer.

1. Preheat the Air Fryer:

• Preheat your air fryer at 375°F (190°C) for about 5 minutes.

1. Cook the Crab Cakes:

• Place the crab cakes in the air fryer basket in a single layer. Cook for about 10-12 minutes or until they are golden brown, flipping halfway through.

1. Prepare the Crab Cake Sauce:

• In a separate bowl, mix the mayonnaise, lemon juice, minced garlic, Dijon mustard, pickle juice, Worcestershire sauce, paprika, hot sauce, smoked paprika, and a pinch of cayenne pepper.
• Whisk until smooth, and set aside.

How to Serve Easy Air Fryer Crab Cakes

Serve the crab cakes warm, drizzled with the crab cake sauce. You can also garnish with additional paprika and chopped chives for an extra touch. Pair them with a fresh salad or some crispy fries for a delightful meal.

How to Store Easy Air Fryer Crab Cakes

To store leftover crab cakes, place them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, use the air fryer again at a low temperature until warmed through.

Tips to Make Easy Air Fryer Crab Cakes

• Be Gentle: When mixing the crab meat, be careful not to break it up too much for a better texture.
• Adjust Seasoning: Feel free to adjust the spices to your taste. If you love more heat, add more cayenne pepper or hot sauce.
• Consistent Size: Try to keep the crab cakes the same size for even cooking.

Variation

For a twist, you can add corn or diced bell peppers to the crab cake mixture. This will give it extra flavor and texture.

FAQs

1. Can I use canned crab meat instead of fresh?

Yes, canned crab meat works fine. Just make sure to drain it well before using.

2. Can I make these ahead of time?

Yes, you can prepare the mixture and form the patties ahead of time. Store them in the fridge until you’re ready to cook.

3. Is there a gluten-free option for the breadcrumbs?

Absolutely! You can use gluten-free breadcrumbs or crushed gluten-free crackers in place of Panko breadcrumbs.

Easy Air Fryer Crab Cakes with Crab Cake Sauce

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• Author: earthsea
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free Option Available

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Description

Enjoy the delightful flavors of crab cakes made easily in your air fryer, paired with a tangy homemade sauce.

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Ingredients

Scale 1x2x3x

• 6 ounces Lump Crab Meat
• 1/3 cup Panko Breadcrumbs
• 1 Large Egg
• 1 tablespoon Shallot (finely diced)
• 1 tablespoon Mayonnaise
• 1 tablespoon Lemon Juice
• 1 1/2 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• Pinch of Cayenne Pepper
• 1 cup Mayonnaise (for sauce)
• 1 tablespoon Lemon Juice (for sauce)
• 1 tablespoon Minced Garlic
• 1 teaspoon Dijon Mustard (for sauce)
• 1 teaspoon Pickle Juice
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Paprika (plus more for garnish)
• 1 teaspoon Hot Sauce
• 1 teaspoon Smoked Paprika
• Pinch of Cayenne Pepper (for sauce)
• Chopped Chives (for garnish)

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Instructions

1. In a large bowl, combine the lump crab meat, Panko breadcrumbs, large egg, finely diced shallot, mayonnaise, lemon juice, Dijon mustard, salt, and a pinch of cayenne pepper. Mix gently until all the ingredients are combined.
2. Shape the mixture into small patties.
3. Preheat your air fryer at 375°F (190°C) for about 5 minutes.
4. Place the crab cakes in the air fryer basket in a single layer. Cook for about 10-12 minutes or until golden brown, flipping halfway through.
5. In a separate bowl, mix the mayonnaise, lemon juice, minced garlic, Dijon mustard, pickle juice, Worcestershire sauce, paprika, hot sauce, smoked paprika, and a pinch of cayenne pepper. Whisk until smooth and set aside.
6. Serve the crab cakes warm, drizzled with the crab cake sauce, garnished with additional paprika and chopped chives.

Notes

For a twist, consider adding corn or diced bell peppers to the mixture for extra flavor. Store leftover crab cakes in an airtight container in the refrigerator for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Air Frying
• Cuisine: Seafood

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 80mg