Air Fryer Crab Cakes
These easy air fryer crab cakes, made with juicy crab meat and zesty seasonings, cook up deliciously crisp and golden every time! Serve them with homemade remoulade sauce and lemon wedges.
Servings: 4 servings
Ingredients
For the crab cakes
- 1 tablespoon olive oil
- 1 shallot diced
- ½ red bell pepper diced
- 1 clove garlic
- 1 pound lump crab meat
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- 2 teaspoons old bay seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup Italian breadcrumbs
- 1 tablespoon fresh lemon zest
- ½ tablespoon fine chopped fresh parsley
- lemon slices for serving
For the remoulade
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons fresh lemon juice
- salt and pepper to taste
Instructions
- Saute the veggies. Heat the olive oil over medium-high heat in a skillet and add the shallot and bell pepper. Saute until softened, and then add the garlic. Saute for 15 seconds or until fragrant.
- Put it all together. To a large mixing bowl, add the sauteed veggies, crab, mayo, Dijon, egg, Old Bay seasoning, salt, pepper, breadcrumbs, lemon zest, and parsley. With your hands or a wooden spoon, mix it all together just until combined.
- Chill. Cover the crab mixture and let it sit in the fridge for 1 hour.
- Prep. Preheat the air fryer to 400°F and spray the basket liberally with cooking spray.
- Form the crab cakes. Form the crab mixture into 1/4-inch patties. Don’t overwork the mixture.
- Air fry. Arrange the crab cakes in the basket of the air fryer with plenty of space between them. If you need to air fry in batches, do so. Air fry the crab cakes for 5 minutes. Flip and air fry for an additional 5 minutes or until golden brown.
- Make the sauce. While the crab cakes are cooking, whisk together the mayo, mustard, hot sauce, paprika, garlic powder, onion powder, and lemon juice. Taste the remoulade sauce and season with salt and pepper if desired.
- Serve. Serve the crab cakes warm with the remoulade and lemon slices.
Nutrition
Calories: 634kcal | Carbohydrates: 15g | Protein: 26g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1924mg | Potassium: 393mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 113mg | Iron: 3mg
