Crab is one of our favorite ways to enjoy seafood — it makes any dish feel extra-special. And this zesty crab cakes recipe is no exception. The cakes bake to crispy, golden perfection in the air fryer. This makes them a healthier alternative to traditional fried crab cakes. Made with lump crab meat, bread crumbs, dijon mustard, Old Bay seasoning and a touch of lemon zest, you won’t miss out on flavor. (Look for jumbo lump crab meat for bigger, tastier cakes.) Plus, you get an added nutritional bonus with a surprise ingredient: white beans. They not only make for a heartier crab cake, the beans also provide a great source of protein, fiber and several essential nutrients including copper and iron.
To prepare them well, simply place formed patties in the air fryer until cooked through. The air fryer may take a bit more time than a deep fryer, but it doesn’t need a lot of excess oil. Plus cleanup is a breeze. And for another way to enjoy crab, check out this recipe for stuffed shrimp that cooks in just 15 minutes.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ cup canned white beans, drained
- 2 eggs
- 1 Tbs. Dijon mustard
- 1 tsp. seafood seasoning, such as Old Bay
- 1 lb. lump crab meat, drained
- 1 lemon, zested, juiced
- 1¼ cups plain panko breadcrumbs
Instructions
PrintIn food processor, combine first 4 ingredients. Process until smooth; transfer to bowl. Stir in crab meat, 2 tsp. lemon zest, 2 Tbs. lemon juice and 1⁄2 cup panko. Shape into 8 patties. Coat crab cakes with remaining ¾ cup panko. Transfer to plate; cover. Chill 1 hr.
Heat 7-qt. air fryer to air-fry at 350°F. Coat air-fryer basket and crab cakes with cooking spray. In two batches, air-fry until lightly browned, about 12-15 min. per batch.
Nutrition
- Calories: 250
- Fat: 3 gram
- Saturated Fat: 1 gram
- Protein: 28 gram
- Carbohydrate: 26 gram
- Fiber: 3 gram
- Cholesterol: 205 mg
- Sodium: 1120 mg
