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–+ servings

Easy Air Fryer Crab Cakes

What's better than a rich and creamy crab cake? Enjoy these delicious crab cakes with our house-made tartar sauce for a delicious appetizer or entrée.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 people

Equipment

Ingredients
  

Prepare Carb Cake Filling:

  • 1 pound Carb Meat(fresh Or canned)
  • 2 tbsp Shallots, finely chopped
  • 2 tbsp Chives, finely chopped
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 2 each Large Egg
  • 1 tbsp Lemon Juice
  • 1/4 cup Bread Crumbs
  • 1/8 cup Mayonnaise
  • 1 tsp Kosher Salt
  • 20 turns Black Pepper, freshly cracked
  • 1 tsp Lemon Zest
  • 1 tbsp Fresh Parsley, finely chopped

For Breading the Crab Cakes:

  • 1 cup Panko Bread Crumbs
  • as needed Vegetable Oil Spray

Tartar Sauce:

  • 1/8 cup Mayonnaise
  • 1 tbsp Worcestershire Sauce
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Shallots, finely chopped
  • 1 tbsp Gherkins, finely chopped
  • 1/4 tsp Kosher Salt

Instructions
 

  • If using canned crab meat, make sure to drain any excess liquid. For both fresh and canned crab meat, make sure to pick through the crab and remove any remaining shells.
    1 pound Carb Meat(fresh Or canned)
  • In a mixing bowl, combine the crab meat, chopped shallot, chives, Worcestershire sauce, dijon mustard, lemon juice and zest, eggs, bread crumbs, mayonnaise, salt, and black pepper. Gently mix until well combined.
    1 pound Carb Meat(fresh Or canned), 2 tbsp Shallots, finely chopped, 2 tbsp Chives, finely chopped, 1 tbsp Worcestershire Sauce, 1 tbsp Dijon Mustard, 2 each Large Egg, 1/4 cup Bread Crumbs, 1 tbsp Lemon Juice, 1/8 cup Mayonnaise, 1 tsp Kosher Salt, 20 turns Black Pepper, freshly cracked, 1 tbsp Fresh Parsley, finely chopped, 1 tsp Lemon Zest
  • Portion the crab cakes into golf ball sized cakes (about 1/4 cup, 75g per cake). Gently flatten each ball until they are roughly 1/2 inch thick.
  • Gently coat each crab cake in the panko bread crumbs.
    1 cup Panko Bread Crumbs
  • Preheat the Typhur Dome to 410°F/ 210°C. (Around 5 minutes）
  • Carefully add the crab cakes to the cooking tray. Lightly spray the crab cakes with vegetable spray.
    as needed Vegetable Oil Spray
  • Cook the crab cakes.Temperature: 410 °F Time: 5 minutes
  • Using a spatula, gently flip each of the crab cakes. Return the tray to the Typhur Dome.
    as needed Vegetable Oil Spray
  • Finish cooking the crab cakes.Temperature: 410 °F Time: 5 minutes
  • Using a spatula, gently remove the crab cakes to a serving tray or plate.
  • For the full crab cake experience, serve with our house-made tartar sauce and a squeeze of lemon juice.
Tried this recipe?Let us know how it was!