Air Fryer Lump Crab Cakes
My take on an American classic! Lump crab meat mixed with my blend of herbs and spices to end up with a juicy and crispy crab cake. All done in in the air fryer!
Servings: 6 Crab Cakes
Author: kingcooks
- 1 lb lump crab meat
- 3/4 cup mayo
- 1/4 cup bell peppers finely chopped
- 1/2 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 tsp black pepper
- 1 tbsp parsley fresh chopped
- 1 tbsp chives fresh chopped
- 1 tsp old bay
- 1 tsp garlic grated
- 1 tbsp lemon juice
- 1 large egg
- 1/4 cup Panko breadcrumbs
Remoulade Sauce
- 1/2 cup Mayo
- 1 tsp parsley fresh chopped
- 1 tsp chives fresh chopped
- 1 tsp dijon mustard
- 1 tsp black pepper
- 1 tsp worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp old bay
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
Lump Crab Cakes
Add everything from the list of crab cake ingredients to a bowl except for the crab meat and Panko breadcrumbs.
Mix thoroughly until everything is combined.
Once combined add the crab meat and Panko breadcrumbs and gently fold the mixture with a spatula. Be cautious not to break up the crab meat too much. It is vital to be gentle at this step.
Form the crab cakes into medium sized mounds and set on a lined baking sheet.
Refrigerate for at least 30 mins to allow crab cakes to set.
Once set, add to the air fryer @370 and bake for 12-14 minutes until golden brown.
After baking serve with a side of remoulade sauce
Enjoy!