Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::4
Yield::8 crab cakes
Ingredients
1 large egg, beaten
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning (such as Old Bay)
½ teaspoon hot pepper sauce
2 tablespoons finely chopped green onion
1 pound lump crabmeat, drained and picked over
3 tablespoons milk
salt and ground black pepper to taste
11 saltine crackers, crushed
1 teaspoon baking powder
4 wedges lemon
olive oil cooking spray
Directions
Gather all ingredients.
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Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside.
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Place crabmeat in a medium bowl and break up with a fork. Add milk, salt, and black pepper; toss to coat. Add saltine crackers and baking powder; toss lightly to combine. Add to egg mixture, stirring gently and being careful not to break apart crab lumps.
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Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.
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Preheat an air fryer to 400 degrees F (200 degrees C).
Spray crab cakes on both sides with cooking spray and place in the air fryer basket.
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Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more.
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Cook’s Note
The top-of-the-line crab is lump crab meat, and although delicious, it's expensive. So, I typically use claw meat for crab cakes, which works well.