Air Fryer Crab Cakes

5.0

(3)

2 Reviews

2 Photos

These air fryer crab cakes are flavorful, crisp, and lighter than if cooked with oil in a skillet. Air-frying crab cakes means less mess and less cleanup but at no sacrifice to taste. Serve with your favorite dipping sauce, aïoli, or tartar sauce, as well as fresh lemon wedges.

Submitted by lutzflcat

Updated on February 1, 2024

looking at a few air fryer crab cakes on a plate

2

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

4

Yield:

8 crab cakes

Jump to Nutrition Facts

Ingredients

1 large egg, beaten
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning (such as Old Bay)
½ teaspoon hot pepper sauce
2 tablespoons finely chopped green onion
1 pound lump crabmeat, drained and picked over
3 tablespoons milk
salt and ground black pepper to taste
11 saltine crackers, crushed
1 teaspoon baking powder
4 wedges lemon
olive oil cooking spray

Directions

Gather all ingredients.

Dotdash Meredith Food Studios
Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside.

Dotdash Meredith Food Studios
Place crabmeat in a medium bowl and break up with a fork. Add milk, salt, and black pepper; toss to coat. Add saltine crackers and baking powder; toss lightly to combine. Add to egg mixture, stirring gently and being careful not to break apart crab lumps.

Dotdash Meredith Food Studios
Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.

Dotdash Meredith Food Studios
Preheat an air fryer to 400 degrees F (200 degrees C).
Spray crab cakes on both sides with cooking spray and place in the air fryer basket.

Dotdash Meredith Food Studios
Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more.

Dotdash Meredith Food Studios

Cook’s Note

The top-of-the-line crab is lump crab meat, and although delicious, it's expensive. So, I typically use claw meat for crab cakes, which works well.

Nutrition Facts (per serving)

242	Calories
9g	Fat
11g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 242
% Daily Value *
Total Fat 9g	12%
Saturated Fat 2g	9%
Cholesterol 136mg	45%
Sodium 937mg	41%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 28g	57%
Vitamin C 16mg	17%
Calcium 173mg	13%
Iron 2mg	8%
Potassium 555mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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