Golden Air Fryer Crab Cakes: Crispy Perfection!
Enjoy perfectly crispy crab cakes made with jumbo lump crab meat, cracker crumbs, and a touch of butter for a delightful appetizer.
Ingredients
- 1 lb jumbo lump crab meat
- 2/3 cup cracker crumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tbsp melted butter
- 1 tbsp fresh parsley
- 1 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 2 tsp yellow mustard
- 1 1/2 tsp Harissa seasoning
Instructions
- Gently pick through the crab meat in a medium bowl to remove any shell pieces. Fluff it up lightly with a fork.
- Add the cracker crumbs to the crab meat and gently stir with a fork or spatula until just combined.
- In a smaller bowl, whisk together the mayonnaise, egg, parsley, lemon juice, Worcestershire sauce, mustard, melted butter, and Harissa seasoning.
- Pour the wet ingredients into the crab and cracker mixture. Mix gently until everything is evenly moistened.
- Use a large cookie scoop to portion the mixture into six crab cakes. Place them on a plate and refrigerate for about 10 minutes to firm up.
- Place the chilled crab cakes in the air fryer basket, ensuring they don't touch. Air fry at 375°F (190°C) for about 12 minutes, flipping halfway, until golden brown and heated through.
Notes
- Use jumbo lump crab meat for the best texture and flavor.
- Don't overmix the crab cake mixture to keep the crab lumps intact.
- Chilling the crab cakes before air frying helps them hold their shape.
- Serve with your favorite sauce, like tartar sauce or remoulade. Allergens: Eggs, Wheat, Shellfish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the crab cake mixture to keep the crab lumps intact.
- Chilling the crab cakes before air frying helps them hold their shape.
- Serve with your favorite sauce, like tartar sauce or remoulade. Allergens: Eggs, Wheat, Shellfish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.