Air Fryer Crab Cakes

Heather Berryhill is back in the Cooking Corner with a classic seafood recipe. This time she shows us how to make air fryer crab cakes with chipotle sauce

Ingredients

Crab Cakes

1. 1 large egg
2. 1/3 cup mayonnaise
3. 1/2 cup finely diced red bell pepper (about 1 small bell pepper)
4. 2 tablespoons chopped fresh chives
5. 2 tablespoons chopped fresh parsley
6. 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
7. 2 teaspoons Dijon mustard
8. 2 teaspoons seafood seasoning, such as Old Bay
9. Kosher salt
10. Ground black pepper
11. 1 pound fresh lump or jumbo lump crabmeat, picked over for shells and cartilage
12. 3/4 cup panko breadcrumbs
13. Nonstick cooking spray, for the air-fryer basket and crab cakes
14. Lemon wedges, for serving

Chipotle Sauce:

1. 1/2 cup mayonnaise
2. 1/4 cup sour cream
3. 2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
4. 2 tablespoons chopped fresh chives
5. 1 tablespoon chopped fresh parsley
6. 1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice
7. Kosher Salt
8. Ground Black Pepper

DIRECTIONS

1. For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
2. For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
3. Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
4. Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 15 minutes. Serve warm with chipotle sauce and lemon wedges.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Serves: 4