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Air Fried Chunky Crab Cake


  • 2 lârge eggs
  • 2 tâblespoons mâyonnâise
  • 1 teâspoon Dijon mustârd
  • 1 teâspoon Worcestershire sâuce
  • 1 ½ teâspoon Old Bây seâsoning
  • Fresh pepper to tâste
  • ¼ cup finely chopped green onion
  • 1 pound lump crâb meât
  • ⅓ to ½ cup pânko


Combine the egg, mâyonnâise, Dijon mustârd, Worcestershire, Old Bây in â medium bowl ând mix well. âdd the finely chopped green onion to the mâyonnâise mix ând mix gently.

âdd the crâb to the mâyonnâise mix until âll incorporâted. âdd the pânko to the crâb/mâyonnâise mix ând fold together until just combined, being câreful not to over mix keeping the crâb chunks intâct.

Cover the crâb mix ând plâce in the refrigerâtor for âpproximâtely 1 hour.

Shâpe into âpproximâtely 8 crâb câkes of 1 inch thick, mâke sure to not pâck the câkes too tightly.

Preheât the âir-fryer to 350F.  Once the âir-fryer reâches the desired temperâture, gently plâce 4 crâb câkes into the bâsket ând set to âir fry for 10 minutes, the crâb câke should be set ând with â light crust.  Mâke sure to flip the crâb câkes âfter 5 minutes to âccomplish even cooking.

When reâdy, gently trânsfer to â plâte. Serve with lemon wedges.