crab cakes recipe

Cooking crab cakes in your air fryer means less mess and less clean up. This keto air fryer crab cake recipe is easy to make and absolutely delicious. You wouldn't know they are grain-free and healthy!

Air Fryer Crab Cakes Recipe

crab meat

almond flour

parsley

green onion, sliced

tsp Old Bay seasoning (or other fish seasoning)

tsp salt

tsp pepper

mayonnaise

Dijon mustard

tbsp butter

tsp sriracha

Cajun seasoning (more

In a large bowl, break up the crab meat with a fork. Stir in the almond flour, parsley, green onion, Old Bay, salt, and pepper until well combined.

Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about 3/4 inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.

Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack.

Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.

For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.

Delicious, easy Maryland-style crab cakes with a garlicky yogurt dipping sauce.

Crab Cakes

red bell pepper

scallions, (finely chopped)

egg, (lightly beaten)

lemon juice

Old Bay seasoning

herbs, ((I use thyme + oregano))

garlic powder

salt and black pepper, (to taste)

each) crab meat, (drained and flaked)

vegetable oil

butter

yogurt

garlic, (minced)

dried herbs, ((I used mint + parsley))

Reserve 1/2 cup crumbs and set aside on a plate.

In a mixing bowl combine 1 cup crumbs, peppers, scallions, mayonnaise, egg, lemon juice, old bay seasoning, herbs, garlic powder, salt, and pepper.

Add the crab meat and stir it all together until well combined. If mixture is too wet, add more crumbs to the crab mixture to reach desired consistency.

Divide the mixture into 8 balls.

Place reserved crumbs in a plate and roll each crabmeat ball in the crumbs; gently flatten to make a thick patty.

Heat oil and butter in a large nonstick skillet over medium-high heat.

Add crab cakes to the hot oil; cook for 3 to 4 minutes, or until golden brown.

Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown and cooked through.

Transfer crab cakes to a paper towel lined plate to drain.

In the meantime prepare the Yogurt Dip by adding all the Dip ingredients to a small mixing bowl; whisk to combine.

Serve crab cakes with the Dip.

The BEST Crab Cakes recipe couldn&#39;t be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

lump crab meat*

bell pepper ((yellow, red,

eggs (, separated)

Old Bay Seasoning

garlic (, minced)

Tablespoon fresh cilantro (, chopped)

salt and black pepper (, to taste)

cornstarch

olive oil

panko bread crumbs

Tablespoons chives (, finely chopped)

lime juice

chipotle chili powder

salt and black pepper

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).

Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. 

Refrigerate for at least one hour, or up to 5 hours.

Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. 

Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.&nbsp;

Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Serve warm with chipotle mayo sauce for dipping.

https://content.jwplatform.com/videos/a3dqdd3l.mp4

This homemade Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

These Baked Crab Cakes offer a crispy golden crust with tender, flavorful crab meat inside, enhanced by fresh herbs, lemon zest, and a classic blend of spices. Baked instead of fried, they provide a healthier, less messy alternative without sacrificing taste or texture, perfect for appetizers, light lunches, or main courses.

Baked Crab Cakes

breadcrumbs

egg,

fresh parsley, chopped

fresh chives, chopped

lemon zest

Salt and pepper,

olive oil or melted butter (for brushing)

Almond flour

jalapeños

Fresh dill or cilantro (alternative to parsley)

Parmesan cheese (for cheesy addition)

Avocado-based mayonnaise (for dairy-free creamy option)

Prepare the Crab Mixture

In a large bowl, gently combine fresh lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, beaten egg, lemon zest, chopped parsley, chives, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much to maintain chunks.

Shape the Crab Cakes

Using your hands or a kitchen scoop, form the mixture into evenly sized patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet to prevent sticking.

Preheat and Prepare for Baking

Preheat your oven to 400°F (200°C). Lightly brush each crab cake with olive oil or melted butter to promote golden browning.

Bake Until Golden and Crisp

Bake the crab cakes for 15-20 minutes until they are firm to the touch and have a beautiful golden crust. Flip them halfway through to ensure even cooking on both sides.

Serve Warm

Once baked, transfer the crab cakes to a serving platter and enjoy with your choice of garnishes and sides.

These Homemade Crab Cakes deliver restaurant-quality flavor right from your kitchen with minimal effort and maximum taste. You&#039;ll fall in love with how the sweet lump crab meat pairs perfectly with zesty seasonings and a golden, crispy exterior.

Easy Homemade Crab Cakes with Golden Crispy Crust

eggs

Worcestershire sauce

Tablespoon dijon mustard

green onions (sliced)

hot sauce

salt

black pepper

paprika

½ cups crushed saltine crackers

Tablespoons oil

Tablespoons salted butter

Whisk together eggs, mayonnaise, Worcestershire sauce, lemon juice, Dijon mustard, green onions, hot sauce, salt, pepper, and paprika in a large bowl.

Add crab meat and toss to combine.

Add ¾ cup of the saltine crackers. Toss to combine. Cover and chill in the refrigerator for 30 minutes.

Add the remaining ¾ cup of cracker crumbs to a small, shallow bowl. Add paprika and stir to combine. Set aside.

After chilling, scoop the crab mixture and form a ball slightly larger than a golf ball.

Place the crab cake in the dish of cracker crumbs and gently coat it with bread crumbs. Place on a parchment-lined plate. Repeat with the remaining crab mixture.

Add the oil and butter to a large skillet and heat over medium heat.

Add crab cakes allowing for space between to ensure even browning. Cook over low heat for 3-5 minutes. Flip the crab cake and flatten slightly. Cook for an additional 3-5 minutes until golden brown.

Excellent crab cakes.  My discerning husband said they were great.

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Crab Cakes

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Top 5 crab cakes recipe recipes from across the web

The most viewed crab cakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Crab Cakes Recipe

Crab Cakes

Crab Cakes

Baked Crab Cakes

Easy Homemade Crab Cakes with Golde...

The most viewed crab cakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine