Description
Golden and crispy crab cakes made in the air fryer for a healthier twist, served with a zesty, spicy mayo dipping sauce.
Ingredients
- 8 ounces lump crab meat (drained if canned)
- 1/4 cup keto cracker crumbs
- 2 tablespoons chopped fresh parsley
- 1 green onion, sliced
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons melted butter
- 1/4 cup mayonnaise (for spicy mayo)
- 1 teaspoon sriracha
- 1/2 teaspoon Cajun seasoning
Instructions
- In a large bowl, gently break up the crab meat with a fork.
- Add cracker crumbs, parsley, green onion, Old Bay seasoning, salt, and pepper. Mix well.
- Stir in egg, mayonnaise, and Dijon mustard until the mixture is moist and holds together.
- Form into 4 patties about 3/4 to 1 inch thick. Place on a wax paper-lined plate and refrigerate for at least 30 minutes.
- Preheat air fryer to 350°F (175°C). Spray or brush the air fryer rack with oil.
- Brush both sides of the chilled crab cakes with melted butter and place on the rack.
- Air fry for 10 minutes, flipping halfway, until golden and crisp.
- For the spicy mayo, whisk mayonnaise, sriracha, and Cajun seasoning in a small bowl.
- Serve crab cakes warm with lemon wedges and spicy mayo.
Notes
- Use almond flour for a keto-friendly breadcrumb substitute.
- Chilling the crab cakes helps them hold shape better while air frying.
- Adjust spice level in mayo by increasing or decreasing sriracha.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 290
- Sugar: 1g
- Sodium: 570mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 95mg
