Description
These Air Fryer Crab Cakes are a delightful seafood appetizer that is easy to make and healthier than traditional fried versions. Packed with lump crab meat and flavorful seasonings, these crab cakes are crispy on the outside and tender on the inside.
Ingredients
Scale
Main Ingredients:
- 1 pound lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely diced celery
- 2 tablespoons chopped fresh parsley
- 1 cup panko breadcrumbs (divided)
- nonstick cooking spray or olive oil spray
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently fold in crab meat, celery, parsley, and 1/2 cup panko breadcrumbs.
- Shape and Chill: Form the mixture into patties and refrigerate for 20–30 minutes.
- Preheat Air Fryer: Preheat to 370°F.
- Coat and Air Fry: Coat crab cakes with panko, spray with cooking spray, and air fry for 10–12 minutes, flipping halfway.
- Serve: Serve warm with lemon wedges or dipping sauce.
Notes
- For a gluten-free version, use gluten-free panko.
- You can prepare the crab cakes ahead of time and refrigerate overnight before air frying.
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 75 mg
