Air Fryer Crab Cakes with Spicy Tartar Sauce
These air fryer crab cakes are made in under 30 minutes with a spicy tartar sauce. Make this easy recipe the healthy way with red bell pepper, bread crumbs, Old Bay seasoning and mayo.
Servings 4
Calories 705kcal
Equipment
- Air fryer
Ingredients
- 1 lb fresh crabmeat or canned
- ¾ cup panko breadcrumbs
- 2 tsp Old Bay Seasoning or cajun seasoning
- 2 eggs beaten
- ⅓ cup mayonnaise
- ½ cup red bell pepper finely diced
- ¼ cup celery finely diced
- 2 tsp dijon mustard
- 1 tsp lemon zest grated
- 2 tbsp lemon juice
Tartar Sauce
- 1 cup mayonnaise
- 2 tbsp pickled jalapenos diced
- 2 tbsp sweet pickle relish
- 1 tbsp lemon juice
- 2 tsp dijon mustard
Instructions
- Line the air fryer basket with aluminum foil and spray with cooking spray.
- Combine the crab meat, breadcrumbs, seafood seasoning, eggs, mayonnaise, bell pepper, celery, Dijon mustard, lemon zest and lemon juice and stir until well mixed.
- Shape a large tablespoon size of the crab mixture into a small patty and place in the air fryer basket. Do not over crowd. Make in batches.
- Air fry at 375° for 10 minutes.
- Carefully flip the crab cakes and cook for an additional 5 minutes.
- While the crab cakes are cooking, mix the ingredients for the tartar sauce and stir well.
- Serve with tartar sauce.
Notes
- You can make the sauce ahead of time and store in the refrigerator until ready to use.
- For super moist crab cakes, add the breadcrumbs to the crabmeat and refrigerate for an hour before adding the remaining ingredients.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months. Thaw and reheat in the air fryer for 3 to 4 minutes.
Nutrition
Calories: 705kcal | Carbohydrates: 15g | Protein: 26g | Fat: 60g | Saturated Fat: 10g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1741mg | Potassium: 393mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1013IU | Vitamin C: 38mg | Calcium: 111mg | Iron: 2mg