These delicious sweet crab cakes come out super crispy in the air fryer. Serve them with fresh lemon wedges, tartar sauce or make a creamy chipotle sauce for dipping.
INGREDIENTS
- 1 large egg
- ⅓ cup low-fat mayonnaise
- 2 tablespoons chopped fresh chives
- 2 teaspoons seafood seasoning, such as Old Bay
- Kosher salt and freshly ground black pepper to taste
- 1 pound fresh lump or jumbo lump crabmeat, picked over for shells and cartilage
- ¾ cup panko breadcrumbs
- Nonstick cooking spray, for the air-fryer basket and crab cakes
- Lemon wedges, for serving
INSTRUCTIONS
- For the crab cakes: Whisk together the egg, mayonnaise, scallions or chives, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl.
- With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible.
- Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
- Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 ½ inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate
- Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes.
NOTES
My Personal Points: 5