Does it make a difference if I use Lump crab meat instead of Jumbo Lump Crab Meat?

Jumbo Lump Crab Meat is very flavorful and larger in size than lump crab meat. Lump crab meat is smaller in size and also has a very good flavor.

Should I get canned or fresh lump crab meat?

For the best flavor, you should get fresh jumbo lump crab or lump crab meat. This can be found usually in the seafood or meat department of your grocery store as it needs to be kept refrigerated.

Do I need to chill the crab mixture?

Yes, chilling the crab mixture allows it to bind together and will keep it from falling apart when handled and during cooking.

Can I eliminate the crackers and mayonnaise?

The crackers and mayonnaise are what will bind the crab cake together. Without these ingredients, the patties will not hold together very well. You could try breadcrumbs instead of crushed crackers, though.

What is Old Bay Seasoning?

You can buy Old Bay Seasoning ; it's a mixture of celery salt, red pepper, black pepper, and paprika. See my list of the best substitutes for Old Bay .

What are air fryer liners?

Great question! They are new-to-me, too, but they are nice to have for this recipe. They are essentially round pieces of parchment paper with holes cut into them for ventilation. You can buy u003ca href=u0022https://amzn.to/3vGkaTiu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener nofollowu0022u003eparchment paper air fryer linersu003c/au003e in the size according to your needs. Use them when you are making something that may fall through the basket of your air fryer.

Air Fryer Crab Cakes (Gluten-Free Option)

Ingredients

Units Scale

1 teaspoon Worcestershire sauce (use a gluten-free brand, if necessary)
1 tablespoon Dijon mustard
1/2 cup saltine crackers, crushed (use gluten-free, if necessary)
1/4 cup mayonnaise
1 egg, lightly beaten
1 1/2 teaspoons Old Bay Seasoning
1/2 cup red bell pepper, diced
2 tablespoons parsley
1 shallot, finely diced
16 ounces fresh Jumbo Lump crab meat or Lump crab meat, patted dry
1 lemon, sliced (optional, for serving)

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Instructions

In a medium bowl, mix together the Worcestershire sauce, Dijon mustard, crushed saltine crackers, mayonnaise, egg, and Old Bay seasoning.
Add the diced red pepper, chopped parsley, and finely diced shallot and combine.
Gently add in your crab meat. Mix with the other ingredients, but try to keep some of the crab meat chunks.
Chill the crab cake mixture for at least 30 minutes and up to an hour to help them stick together.
Divide your crab mixture into 5 even balls (roughly 1 cup measurement) and gently but firmly press into a patty. Don’t press too hard; the patty should hold together but not be mushed. Make sure edges are smooth and evenly rounded.
Preheat Air Fryer to 375°F, add parchment liner to your air fryer basket (add liner with your food, not before as it will get sucked to the heating element and burn), and then place the crab cakes on top.
Bake for 12 minutes, turning halfway through.
Remove crab cakes to serving dish and serve hot with fresh lemon slices.

Notes

Crab cakes can be refrigerated up to 4 days in a tightly covered container.
Crab cakes can be frozen uncooked or cooked. Uncooked crab cakes will last 2-3 months in the freezer, cooked will last 4-6 months.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Main dish
Method: Air Fryer
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 crab cake
Calories: 187
Sugar: 1 g
Sodium: 681.5 mg
Fat: 10.5 g
Saturated Fat: 1.7 g
Carbohydrates: 2.6 g
Fiber: 0.5 g
Protein: 18.5 g
Cholesterol: 91.7 mg