Air Fryer Crab Cakes (Edit recipe)

Cooking crab cakes in your air fryer means less mess and less clean up. This keto air fryer crab cake recipe is easy to make and absolutely delicious. You wouldn't know they are grain-free and healthy!

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	14 g
Carbohydrates:	0 g
Protein:	14 g
Cholesterol:	89 g
Sodium:	693 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 4

Ingredients

Crab Cakes

8 oz Lump Crab Meat, (canned is fine, but drain well)
.25 cup Almond Flour
2 Tbsp Parsley, chopped fresh
1 Green Onion (Scallion), sliced
.5 tsp Old Bay Seasoning, (or other fish seasoning)
.5 tsp Salt
.25 tsp Black Pepper
1 Egg, large
1 Tbsp Primal Kitchen Mayonnaise
2 tsp Dijon Mustard
2 Tbsp Unsalted Butter, melted

Spicy Mayo

.25 cup Primal Kitchen Mayonnaise
1 tsp Sriracha
.5 tsp Cajun Seasoning, (more to taste - it can be very salty)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, break up the crab meat with a fork. Stir in the almond flour, parsley, green onion, Old Bay, salt, and pepper until well combined.
Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about 3/4 inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.
Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack.
Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.
For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.