Crab cakes have always held a special place in my heart. I remember the first time I tried them during a family vacation to the East Coast. We were in a quaint seaside town, and a local diner boasted “the best crab cakes in the state.” Skeptical but intrigued, we decided to give them a try. To this day, I can still recall the crisp exterior and tender, flavorful interior that made those crab cakes unforgettable.
This recipe for Air Fryer Crab Cakes captures that same delightful experience but with a modern twist that’s perfect for a quick and healthy meal at home. The air fryer not only reduces the amount of oil needed but also ensures that each crab cake is perfectly crisp without being greasy. It’s a win-win for both taste and health.
What I love about this recipe is its versatility. The base recipe is fantastic, but there are so many ways you can make it your own. For instance, if you’re a fan of a little heat, adding a finely chopped jalapeño or a dash of hot sauce can give these crab cakes a spicy kick. Alternatively, you can experiment with different herbs; dill or cilantro can provide a fresh twist that pairs wonderfully with the crab.
Another great variation is to substitute the panko breadcrumbs with crushed Ritz crackers for a richer, buttery flavor. If you prefer a more robust seasoning, a touch more Old Bay or even a sprinkle of smoked paprika can elevate the taste. The beauty of crab cakes is that they are a canvas for your culinary creativity.
Serving these crab cakes can be as simple or as sophisticated as you like. For a quick weeknight dinner, I often serve them with a side salad and a lemon wedge. If you’re looking to impress guests, a homemade tartar sauce or a zesty aioli can be the perfect accompaniment.
This air fryer version brings all the deliciousness of traditional crab cakes with a fraction of the fuss and calories. It’s a recipe that brings a touch of coastal charm to your kitchen, no matter where you are. So, dust off your air fryer and get ready to enjoy a taste of the seaside with these easy and delicious crab cakes.
Making Air Fryer Crab Cakes
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Ingredients
- 1/2 pound canned or fresh lump crab meat
- 1 large egg, whisked
- 1/3 cup panko breadcrumbs
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- 1/4 small finely chopped bell pepper
- 1/4 stalk finely chopped celery
- 1 1/2 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine the whisked egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, chopped celery, chopped parsley, chopped bell pepper, and crab meat. Gently fold in the panko breadcrumbs.
- Form the mixture into eight crab cakes and place them on a plate lined with parchment paper. Freeze for about 5 minutes.
- Preheat the air fryer to 400°F.
- Lightly grease the air fryer basket. Arrange four crab cakes in the basket and cook for 7-8 minutes, flipping them halfway through the cooking time. Repeat with the remaining crab cakes until all are cooked.
FAQs:
Can I use imitation crab meat for this recipe?
While you can use imitation crab meat, the flavor and texture will be different. Fresh or canned lump crab meat is recommended for the best results.
How do I know when the crab cakes are fully cooked?
The crab cakes should be golden brown on the outside and reach an internal temperature of 165°F. Additionally, the crab meat should be opaque and firm.
Can I prepare the crab cakes in advance?
Yes, you can prepare the crab cake mixture and shape the cakes in advance. Store them in the refrigerator for up to 24 hours before cooking, or freeze them for longer storage.
What dipping sauces go well with crab cakes?
Crab cakes pair well with a variety of dipping sauces, such as tartar sauce, remoulade, aioli, or a simple lemon butter sauce.
How can I make the crab cakes spicier?
To add some heat, you can include finely chopped jalapeño or a dash of hot sauce in the crab cake mixture. Adjust the amount based on your spice preference.
Air Fryer Crab Cakes
Ingredients
- whisked large egg
- mayonnaise 1 1/2 tablespoons
- Dijon mustard 1/2 teaspoon
- Worcestershire sauce 1 teaspoon
- Old Bay seasoning 1 teaspoon
- salt 1/4 teaspoon
- pepper 1/4 teaspoon
- finely chopped celery 1/4 stalk
- chopped parsley 2 tablespoons
- finely chopped bell pepper 1/4 small
- canned or fresh lump crab meat 1/2 pound
- panko breadcrumbs 1/3 cup
Instructions
- In a large bowl, mix together the egg, mayonnaise, mustard, Worcestershire sauce, seasoning, salt, pepper, celery, parsley, bell pepper, and crab meat. Carefully fold in the breadcrumbs last.
- Shape the mixture into eight crab cakes and place them on a parchment-lined plate. Freeze for 5 minutes.
- Preheat your air fryer to 400°F.
- Lightly grease the air fryer basket. Place four crab cakes in the basket and cook for 7-8 minutes, flipping them halfway through the cooking time. Repeat with the remaining crab cakes until all are cooked.
