Ingredients
- ¾ cup panko bread crumbs
- ¼ cup mayonnaise
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground white pepper (Optional)
- 4 ounces fresh lump crabmeat
- 3 tablespoons remoulade sauce, or to taste
- 3 brioche slider buns (Optional)
Why This Dish Is A Crowd Favorite
These crab cakes are crispy on the outside and tender on the inside. The Cajun spices add a perfect kick without overpowering the sweet crab flavor. Using an air fryer makes them healthier and quick to prepare.
Pro Kitchen Tips
- Use fresh crab meat for the best flavor and texture.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
- Lightly spray the crab cakes with oil before air frying to help them brown nicely.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
- Lightly spray the crab cakes with oil before air frying to help them brown nicely.
Directions
Lightly heat your air fryer to 370°F (188°C). In a small bowl, combine the bread crumbs, mayo, egg, Worcestershire sauce, mustard, Cajun seasoning, salt, cayenne, and pepper. Gently fold in the crab meat, being careful not to break it up too much. Shape the mixture into three equal-sized cakes—using a biscuit cutter can help keep them neat. Place the crab cakes on a piece of parchment paper, then carefully transfer them to the air fryer basket. Cook for about 6 minutes, then flip and cook for another 6 minutes or until they’re golden and crispy. Serve them up on slider buns with some remoulade sauce for a tasty finish.
Serving Options
Serve with a tangy remoulade or a squeeze of fresh lemon. They pair well with a simple green salad or coleslaw for a light meal. Add some steamed vegetables or rice for a more filling option.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at a low temperature to keep them crispy. Avoid microwaving to prevent sogginess.
