Description
Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They’re flavorful, crisp, and lighter than if cooked with oil in a skillet. Serve with your favorite dipping sauce, aioli, or tartar sauce, as well as fresh lemon wedges.
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
Instructions
- Combine egg
- mayonnaise
- Worcestershire sauce
- mustard
- seafood seasoning
- and hot pepper sauce in a small mixing bowl. Stir in green onion and set aside.
- Place crab meat in a medium bowl and break up with a fork. Add milk
- salt
- and pepper; toss to coat. Add crushed saltines and baking powder and toss lightly to combine. Add to the egg mixture
- stirring gently and being careful not to break apart the crab lumps.
- 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.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Spray crab cakes on both sides with cooking spray and place them in the air fryer basket.
- Cook for 5 minutes
- then gently turn the cakes over
- and cook until crispy brown
- about 5 minutes longer.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 4