Ingredients
- ¾ cup panko bread crumbs
- ¼ cup mayonnaise
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground white pepper (Optional)
- 4 ounces fresh lump crabmeat
- 3 tablespoons remoulade sauce, or to taste
- 3 brioche slider buns (Optional)
Reasons You'll Love It
These crab cakes are crispy on the outside and tender on the inside, offering a perfect balance of bold Cajun spices and fresh crab flavor. Using an air fryer makes them healthier and quicker to prepare without sacrificing taste.
Practical Cooking Tips
- Make sure the crab meat is well-drained to prevent soggy cakes.
- Use a light hand when forming the cakes to keep them tender.
- Preheat the air fryer for best results and cook in a single layer for even crispiness.
- Use a light hand when forming the cakes to keep them tender.
- Preheat the air fryer for best results and cook in a single layer for even crispiness.
Directions
Gently heat your air fryer to 370°F (188°C). In a small bowl, combine the bread crumbs, mayo, egg, Worcestershire sauce, mustard, Cajun seasoning, salt, cayenne, and pepper. Gently fold in the crab meat, being careful not to break it up too much. Shape the mixture into three equal-sized cakes—using a biscuit cutter can help keep them neat. Place the crab cakes on a parchment paper round, then carefully transfer them to the air fryer basket. Cook for about 6 minutes, then flip and cook for another 6 minutes or until they’re nicely browned and crispy. Serve them up on slider buns with some remoulade sauce for a tasty finish.
Perfect Side Pairings
Serve with a tangy remoulade or spicy aioli to complement the Cajun seasoning. Pair with a fresh green salad or coleslaw and a wedge of lemon for a bright, refreshing touch.
How To Keep It Fresh
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer at a low temperature to maintain their crispy texture. Avoid microwaving to prevent sogginess.
