AIR FRYER FROZEN CRAB CAKES RECIPES

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BEST AIR FRYER CRAB CAKES RECIPE - HOW TO MAKE AIR FRYER ...



Best Air Fryer Crab Cakes Recipe - How to Make Air Fryer ... image

This recipe sticks to the classics, with mustard, Old Bay seasoning, and chives, and Saltine cracker crumbs as the binder.

Provided by Olivia Mack McCool

Categories     low sugar    Father's Day    Summer    weeknight meals    ??    dinner    seafood

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 19

1/4 c.

mayonnaise 

1

egg

2 tbsp.

chives, minced

2 tsp.

Dijon mustard

2 tsp.

Old Bay seasoning

1 tsp.

lemon zest

1/2 tsp.

kosher salt

1 lb.

(16 oz.) jumbo lump crab meat

1 c.

Saltine cracker crumbs (from about 20 crackers)

Cooking spray

Hot sauce, for serving

Lemon wedges, for serving

1/4 c.

mayonnaise

1/2 c.

dill pickle, finely chopped

1 tbsp.

shallot, finely chopped

2 tsp.

capers, finely chopped

1 tsp.

fresh lemon juice

1/4 tsp.

Dijon mustard

1 tsp.

fresh dill, finely chopped

Steps:

  • Make crab cakes: In a large bowl, whisk together mayo, egg, chives, Dijon mustard, Old Bay seasoning, lemon zest and salt. Fold in the crab meat and the cracker crumbs. Divide the mixture equally, forming 8 patties. You can refrigerate them for up to 4 hours if you’re not ready to fry them.  (Patties can also be frozen on a parchment-lined baking sheet.) Heat ?the air fryer to 375°, and spray the basket and the tops of the crab cakes with cooking spray. Place the crab cakes into the basket in a single layer. Cook until deep golden brown and crisp, about 12-14 minutes, flipping halfway through.  Meanwhile, make tartar sauce: Combine all of the tartar sauce ingredients in a bowl. Serve the crab cakes warm with hot sauce, lemon wedges, and tartar sauce.

AIR-FRYER CRAB CAKES RECIPE | EATINGWELL



Air-Fryer Crab Cakes Recipe | EatingWell image

These air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.

Provided by Marianne Williams

Categories     Healthy Fish & Seafood Recipes

Total Time 40 minutes

Number Of Ingredients 15

2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
2 teaspoons lower-sodium Worcestershire sauce
1 teaspoon grated lemon zest, plus lemon wedges for serving
1 teaspoon reduced-sodium Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup light sour cream, divided
2 tablespoons thinly sliced fresh chives, divided
1 pound fresh lump crabmeat or 3 (6-ounce) cans lump crabmeat, drained and picked over
½ cup whole-wheat panko breadcrumbs
Cooking spray
6 large butter lettuce leaves

Steps:

  • Preheat a 6 1/2-quart air fryer to 390°F. Whisk eggs, butter, basil, tarragon, Worcestershire, lemon zest, Old Bay, garlic powder, onion powder, 1/3 cup sour cream and 1 tablespoon chives together in a large bowl. Add crabmeat and panko and stir gently.
  • With clean hands, shape the mixture evenly into 6 crab cakes (1/3 cup each). Generously coat the fry basket with cooking spray. Add 3 crab cakes to the basket; coat the crab cakes with cooking spray. Cook until deeply browned and crispy on both sides, 15 to 18 minutes, turning once and coating with additional cooking spray halfway. Transfer to a plate; cover to keep warm. Repeat with the remaining 3 crab cakes.
  • Place 1 lettuce leaf on each of 6 plates; top each with 1 crab cake. Top each crab cake with about 1 1/2 teaspoons sour cream and 1/2 teaspoon chives. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 59.6 calories, CarbohydrateContent 6.9 g, CholesterolContent 10.2 mg, FatContent 4.2 g, ProteinContent 1.1 g, SaturatedFatContent 2.5 g, SodiumContent 63.2 mg, SugarContent 0.3 g

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