Entrees
Crab Cakes (Air Fryer)
Makes about 18 crab cakes
Crab Cakes (Air Fryer)
Makes about 18 crab cakes
Nutritional information per crab cake:Calories 220 (41% from fat)
carb. 17g
pro. 15g
fat 10g
sat. fat 2g chol. 90mg
sod. 500mg
calc. 106mg
fiber 1g
carb. 17g
pro. 15g
fat 10g
sat. fat 2g chol. 90mg
sod. 500mg
calc. 106mg
fiber 1g
Ingredients
- 16 ounces lump crab meat
- 1 teaspoon extra virgin olive oil
- 1 medium red bell pepper, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- 1 garlic clove, finely chopped
- ¼ teaspoon kosher salt
- 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 crab seasoning
- Oil for spraying
- Hot sauce (optional)
Preparation
- Look through crabmeat to make sure there are no shells and reserve in refrigerator.
- 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 at least 5 minutes, until the vegetables soften slightly; stir in the salt.
- Remove the vegetables from the heat and allow them to cool for a few minutes. Once cool, add the vegetables to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce, if desired.
- Very carefully mix all ingredients together. The best way to mix the crab mixture is with clean hands, however, you can mix it with a spoon. It is important to mix carefully to keep the crabmeat intact.
- Form the mixture into ¼-cup cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour before cooking.
- Once ready, dredge the crab cakes in remaining panko crumbs. Place the AirFryer Basket onto the Baking/Drip Pan. Put the cakes into the basket and spray liberally with olive oil.
- Put the assembled basket in rack Position 2 and set temperature to 400°F for 10 minutes.
- Serve immediately. Lemon wedges make a nice accompaniment.
