Appetizers
Crab Cakes
Makes about 18 crab cakes (appetizer/hors d’oeuvre size)
Crab Cakes
Makes about 18 crab cakes (appetizer/hors d’oeuvre size)
This showstopper dish can be served either as an appetizer or a first course. The size of the crab cakes can always be adjusted.
Nutritional information per serving (per crab cake): Calories 109 (65% from fat) carb. 4g pro. 5g fat 8g sat. fat 1g chol. 39mg
sod. 410mg calc. 26mg fiber 0g
Ingredients
- Nonstick cooking spray
- 1 teaspoon olive oil
- 1 medium red bell pepper, finely diced
- 1 jalapeño pepper, seeded and finely diced
- 3 green onions, thinly sliced
- 1 garlic clove, finely chopped
- ¼ teaspoon kosher salt
- 16 ounces lump crabmeat, picked through to remove any shells
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs, plus extra for dredging
- ½ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1½ teaspoons seafood/crab seasoning
- Olive oil for spraying/brushing
- Lemon wedges for serving
Preparation
- Place the Air Fryer Basket onto the Baking Pan and coat with nonstick spray. Reserve.
- Put a large skillet over medium heat and add the olive oil. Once the pan is hot and the olive oil shimmers across the pan, add the peppers, onions, and garlic. Sweat for about 5 minutes, until the vegetables are softened. Stir in the salt. Remove from heat and allow to cool slightly.
- Once cool, combine the vegetables with the crabmeat in a large mixing bowl. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning.
- Gently mix all ingredients together. It is best to not break up the crabmeat, so it is preferable to mix together with clean hands.
- Using a ¼ cup measuring cup, scoop individual cakes and lightly form with hands. Place onto a clean plate/platter. Cover with plastic and refrigerate for 1 hour before cooking.
- Once ready to cook, pat both sides of the crab cakes into panko and arrange onto the prepared basket. Spray or brush liberally with olive oil.
- Place into oven in the upper rack position. Set to AirFry at 400°F. Cook for 10 minutes.
- Serve immediately with lemon wedges on the side.
