Healthy Air Fryer Crab Cakes
Updated: Jun 19
I grew up in the DMV (DC, Maryland, Virginia) and eating crabs in the backyard on a summer day was a staple growing up. I live in Orlando, FL now and this air fryer recipe gives me a taste of home for the summer. It's healthy, delicious, and ready in 20 minutes.
Crab cakes are a classic favorite, and for good reason! They offer a perfect combination of fresh flavors and a satisfying texture. In this recipe, we're putting a healthy twist on the traditional crab cake by using an air fryer instead of deep-frying, and substituting mayo for Greek yogurt. These air fryer crab cakes are perfect for the fitness-conscious, providing a lighter version of the beloved Chesapeake Bay-style treat. Let's dive in and create these delicious and nutritious crab cakes!
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 7-10 medium to large crab cakes
Ingredients:
- 1 pound can lump crab meat
- 3/4 cup panko bread crumbs
- 1/4 cup finely chopped green onions
- 2 tablespoons Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Old Bay seasoning
- 2 large eggs beaten
- Cooking spray
Instructions:
1. Combine all of the crab ingredients in a bowl. Using a cookie scooper or your hands, scoop out 7 to 10 large size patties.
2. 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 cooking spray.
3. Cook for about 10 minutes at 370F or until desired crispness.
Notes:
Crab cake recipe inspired by one originally posted on Rookie Running Life.
If patties are having a hard time coming together refrigerate for an hour rather than over-mixing and they should be easier to form.
Do not over-mix when constructing to keep large lumps intact.
Appetizer Minis: To make mini air fryer crab cakes use a small cookie scoop or half a large scoop to make approximately 20 appetizer sized portions. Reduce cook time to 5-7 minutes depending on size.
How to avoid sticking: Spray basket with coconut oil cooking spray or line with parchment paper or foil to ensure they do not stick.
Keto or low carb version: To make recipe keto or low carb friendly swap out Panko breadcrumbs for toasted almond flour.
Make-Ahead: Assemble and form crab cakes and place on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and store for up to 1 day prior to making.
Storage: Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days.
Freezer: To freeze and air fry later follow recipe instructions until placing them into the basket. Place them on a baking sheet lined with parchment paper and place into the freezer for about 1 hour or until frozen. Store frozen in a freezer-safe container for up to 3 months.
Reheating: Reheat leftovers by air frying at 350F for 3-5 minutes.
These healthy air fryer crab cakes bring the essence of the Chesapeake Bay to your table, while keeping the recipe light and nutritious. They're a great option for those looking to maintain a healthy lifestyle without sacrificing flavor. Enjoy this classic dish with a guilt-free twist and savor every bite!
Nutritional Information (per serving):
Calories: 128kcal
Protein: 15.5g
Carbohydrates: 9g
Fat: 2.8g