Air-fried crab cakes with spicy sauce

Votes: 1

How to Cook - Air Fryer Crab Cakes with Spicy Sauce

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 861, total fat 75 G., saturated fats 10 G., proteins 24 G., carbohydrates 22 G., fiber 2 G., cholesterol 183 mg, sodium 1440 mg, sugar 3 G.

These deliciously crispy, sweet-and-spicy patties are filled with juicy crab meat. Don't over-mix the meat and let it rest to help the patties hold their shape while air frying. Serve with a creamy chipotle sauce for a quick and delicious dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crab cakes

1 large egg
1/3 cup mayonnaise
0.5 cup red bell pepper, finely diced (about 1 small pepper)
2 tablespoons chopped fresh chives
2 tbsp chopped fresh parsley
1 tsp. grated lemon zest + 2 tbsp. l. freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
450 g of lump crab meat, peeled of shells and cartilage
3/4 cup panko breadcrumbs
Cooking spray to spray the air fryer and crab cakes
Lemon wedges for serving
Special equipment: 6-liter air fryer

Chipotle sauce

0.5 cup mayonnaise
1/4 cup sour cream
2 chipotle peppers in adobo sauce, finely chopped, + 2 tsp adobo sauce
2 tablespoons chopped fresh chives
1 tbsp chopped fresh parsley
1 tsp. grated lemon zest + 2 tsp. freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crab meat, Dijon mustard, lemon zest, Old Bay seasoning, chipotle peppers in adobo sauce, lemon

Cooking the dish according to the recipe:

Crab cakes:

In a large bowl, combine the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon of salt, and a few grinds of black pepper. Using a rubber spatula or large spoon, carefully fold in the crabmeat and panko. Try as little as possible to break up the meat chunks.
Cover the crab mixture with plastic wrap and refrigerate for at least 30 minutes or until tomorrow. This will allow the breadcrumbs to absorb more liquid and help the crab cakes stick together better.

Chipotle sauce:

Meanwhile, in a small bowl, combine the mayonnaise, sour cream, chipotle and adobo sauce, chives, parsley, lemon zest, and juice until smooth. Season with salt and pepper and set aside. The sauce can be refrigerated, covered, for up to 1 day.
Just before frying, divide the crab mixture into 4 portions. Form into patties approximately 8 cm in diameter to hold their shape during frying, and place on a large plate.
Preheat the air fryer to 375°F (190°C) and spray the basket with cooking spray. Place the crab cakes in the air fryer basket and spray them with cooking spray. Cook until golden brown and crispy, turning halfway through and spraying again with cooking spray, about 16 minutes.
Serve the patties warm with chipotle sauce and lemon wedges.