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
- 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
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.
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):