Air Fryer Crab Cakes

• servings: 7 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

16 oz can lump crab meat

3/4 cup panko bread crumbs

2 large eggs (beaten)

3 green onions (minced finely)

1 tbsp season salt (Old Bay or cajun seasoning will also work)

2 tbsp Greek yogurt

2 tbsp lemon juice

1/2 cup Greek yogurt

1 tbsp lemon juice

1/2 tbsp paprika

1 tsp Cajun seasoning

1 tbsp Dijon mustard

1 tsp horseradish

2 cloves garlic (minced)

Directions

Crab Cake Instructions

Combine all of the crab ingredients in a bowl. Using a cookie scooper, scoop out 7 to 8 large size patties.

You can half one scoop for mini appetizer crab cakes or maintain the larger size for a dinner-sized portion. Shape them into patties and place onto the grate sprayed with coconut oil spray.

Cook for about 10 minutes at 370F or until desired crispness.

Remoulade Instructions

Mix up all remoulade ingredients and set aside until ready to use.

Oven Instructions

Once assembled, place crab cakes on a baking sheet lined with parchment paper. Preheat oven to 400F then bake for 10-15 minutes per side. Broil for the last few minutes to crisp up the outside.

Notes

I feel like these would be SO good with a poached egg over top, like a benedict!

Nutrition

• Calories: 128 kcal
• Total Fat: 2.8 g
• Total Carbohydrate: 9.5 g
• Protein: 15.5 g