Crab cakes are such a delicious meal option that are also known as fish cakes. This recipe for Air Fryer Crab Cakes is healthy, satisfying, and so easy to make! Gluten-free option included.
- 1 teaspoon Worcestershire sauce (use a gluten-free brand, if necessary)
- 1 tablespoon Dijon mustard
- 1/2 cup saltine crackers, crushed (use gluten-free, if necessary)
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 1/2 teaspoons Old Bay Seasoning
- 1/2 cup red bell pepper, diced
- 2 tablespoons parsley
- 1 shallot, finely diced
- 16 ounces fresh Jumbo Lump crab meat or Lump crab meat, patted dry
- 1 lemon, sliced (optional, for serving)
- In a medium bowl, mix together the Worcestershire sauce, Dijon mustard, crushed saltine crackers, mayonnaise, egg, and Old Bay seasoning.
- Add the diced red pepper, chopped parsley, and finely diced shallot and combine.
- Gently add in your crab meat. Mix with the other ingredients, but try to keep some of the crab meat chunks.
- Chill the crab cake mixture for at least 30 minutes and up to an hour to help them stick together.
- Divide your crab mixture into 5 even balls (roughly 1 cup measurement) and gently but firmly press into a patty. Don’t press too hard; the patty should hold together but not be mushed. Make sure edges are smooth and evenly rounded.
- Preheat Air Fryer to 375°F, add parchment liner to your air fryer basket (add liner with your food, not before as it will get sucked to the heating element and burn), and then place the crab cakes on top.
- Bake for 12 minutes, turning halfway through.
- Remove crab cakes to serving dish and serve hot with fresh lemon slices.
- Crab cakes can be refrigerated up to 4 days in a tightly covered container.
- Crab cakes can be frozen uncooked or cooked. Uncooked crab cakes will last 2-3 months in the freezer, cooked will last 4-6 months.
- Category: Main dish
- Method: Air Fryer
- Cuisine: American
Keywords: healthy crab cakes, gluten-free crab cakes