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Air fryer crab cakes

Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz lump crabmeat, picked over for shell fragments or cartilage
  • 1 large shallot, minced
  • 1 medium jalapeño peppers, seeds and rib removed, minced
  • 3/4 cup seasoned panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp mayonaisse (or tartar sauce)
  • 1 medium lemon, zested
  • 1 tbsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp Old Bay seasoning
  • 1/4 tsp ground black pepper
  • 3 tbsp chopped parsley (or cilantro)
  • lemon wedges and tartar sauce for serving

Method
 

  1. Preheat air fryer to 390℉.
  2. In a medium sized bowl, mix together the mayonnaise, egg, mustard, Worcestershire, shallots, jalapeño, Old Bay, 2 tbsp chopped parsley (or cilantro) and lemon zest.
  3. Fold in the crab meat and breadcrumbs until evenly combined. Season with freshly cracked black pepper.
  4. Shape 1 ½ tbsp of crab mixture with your hands into half dollar sized rounds. Place on a parchment lined plate and continue with the remaining crab mixture.
  5. Spray or wipe the inside of your air fryer basket with canola oil. Add the crab cakes in batches making sure they have space in between them. Lightly spray the tops of the crab cakes with canola oil.
  6. Cook for 6-8 minutes until crisp and golden brown, checking at 6 minutes to be sure they are not over browning.
  7. Carefully remove the crab cakes from the air fryer basket to a platter, cover with aluminum foil to keep warm until next batch is ready to be added to platter.
  8. Garnish with remaining chopped parsley (or cilantro). Serve with lemon wedges, tartar sauce or a chili crunch mayo. Enjoy!