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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!

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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

Ingredients

  • 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

Instructions

Remoulade Sauce

  • In a bowl add in all ingredients for the remoulade and mix thoroughly. Set in the refrigerate to allow the flavors to marry until you’re ready to eat.

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!