Description
Golden, crispy crab cakes made with tender jumbo lump crab meat, perfectly seasoned with Old Bay and lemon zest, then air-fried to perfection. A healthier, mess-free twist on a classic favorite!
Ingredients
For the Crab Cakes:
- 1 large egg
- 1/4 cup mayonnaise
- 2 tbsp minced chives
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1 lb jumbo lump crab meat (picked over for shells)
- 1 cup Saltine cracker crumbs (from about 20 crackers)
- Olive oil cooking spray (as needed)
For the Tartar Sauce:
- 1/2 cup finely chopped dill pickle
- 1/4 cup mayonnaise
- 1 tbsp finely chopped shallot
- 2 tsp capers, finely chopped
- 1 tsp fresh dill, chopped
- 1 tsp fresh lemon juice
- 1/4 tsp Dijon mustard
Instructions
- Prepare the Crab Cake Mixture:
- In a large bowl, whisk egg, mayonnaise, chives, Dijon mustard, Old Bay seasoning, lemon zest, and salt.
- Gently fold in crab meat and cracker crumbs, keeping crab lumps intact.
- Shape the Crab Cakes:
- Divide the mixture into 8 equal portions and shape into patties.
- Refrigerate for up to 4 hours to firm up.
- Preheat the Air Fryer:
- Set the air fryer to 375°F (190°C) and spray the basket with olive oil cooking spray.
- Cook the Crab Cakes:
- Arrange crab cakes in a single layer in the air fryer basket. Lightly spray the tops with olive oil.
- Air fry for 12–14 minutes, flipping halfway through, until golden and crisp.
- Make the Tartar Sauce:
- In a medium bowl, mix dill pickle, mayonnaise, shallot, capers, dill, lemon juice, and Dijon mustard. Adjust seasoning to taste.
- Serve and Enjoy:
- Serve warm crab cakes with tartar sauce, lemon wedges, and optional hot sauce for extra heat.
Notes
- Use fresh jumbo lump crab meat for the best texture and flavor.
- Refrigerating the patties before cooking ensures they hold their shape.
- Avoid overcrowding the air fryer for even cooking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer, Main Course
- Method: Air Fryer
- Cuisine: American