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Ingredients 0/12
Why This Dish Is Worth Trying
These crab cakes are packed with bold, spicy flavors that bring a taste of the South to your table. Using the air fryer makes them crispy on the outside while keeping the inside tender and moist, all without extra oil. They are quick to prepare and perfect for a delicious, satisfying meal.
Pro Kitchen Tips
- Use lump crab meat for the best texture and flavor.
- Avoid over-mixing the crab mixture to keep the cakes light and flaky.
- Preheat the air fryer to ensure even cooking and a crispy crust.
- Avoid over-mixing the crab mixture to keep the cakes light and flaky.
- Preheat the air fryer to ensure even cooking and a crispy crust.
Directions
Heat your air fryer to 370°F (188°C). In a small bowl, mix together the bread crumbs, mayo, egg, Worcestershire sauce, mustard, Cajun seasoning, salt, cayenne, and pepper until combined. Gently fold in the crab meat, being careful not to break it up too much. Using a biscuit cutter or your hands, shape the mixture into three even-sized patties. Place the crab cakes on a piece of parchment paper, then transfer them carefully to the air fryer basket. Cook for about 6 minutes, then flip them over and cook for another 6 minutes or until they’re nicely browned and crispy. Serve warm on slider buns with some remoulade sauce for dipping or spreading.
Best Pairings For This Dish
Serve with a side of cool, creamy remoulade or tartar sauce to balance the spices. A fresh green salad or coleslaw adds crunch and freshness, while a wedge of lemon brightens the flavors. These cakes also pair well with steamed vegetables or seasoned rice.
Storage Guide
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer for a few minutes to restore their crispiness. For longer storage, freeze the cooked cakes and thaw in the fridge before reheating.
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