Air Fryer Crab Cakes Recipe
These air fryer crab cakes are full of flavor and loaded with sweet, juicy lump crabmeat in every bite. They are crispy on the outside and moist on the inside.
Servings: 6
Calories: 127kcal
Ingredients
- 8 ounces lump crab meat (drained)
- ⅓ cup bread crumbs
- 1 egg
- 1 Tablespoon parsley (chopped)
- 1 Tablespoon green onion (chopped)
- 1 Tablespoon mayonnaise
- 1 Tablespoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a medium mixing bowl, add crab meat, bread crumbs, egg, parsley, and green onion. Mix together until well blended.
- Add mayonnaise, mustard, and dry seasonings and continue mixing.
- Using a cookie or ice cream scoop, scoop the mixture onto a pan lined with wax paper. Shape the patties with your hands and press lightly to flatten them to ¾ inches thick.
- Refrigerate patties for 20 minutes.
- Preheat air fryer to 350 degrees.
- Spray inside of the basket with non-stick cooking spray.
- Cook the patties for 5-7 minutes, then flip carefully and cook for an additional 5-7 minutes or until they begin to brown.
- Remove from air fryer and serve with remoulade sauce.
Notes
This recipe will make 4 -6 crab cake patties, depending on the size and thickness you make them.
Flip carefully in the air fryer using tongs to keep it from falling apart.
These are best served warm and immediately from the air fryer.
Leftover air fryer crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 127kcal | Carbohydrates: 7g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 911mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg