Fish & Seafood
Barely-bound crab cakes that hold together because they chill first, then crisp on both sides with a fraction of the oil.
190° · 10m ✓63° 190°C / 380°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 63°C / 145°F safe internal temp
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Log inIngredients
- 675 g white crab meat, drained and picked over for shell
- 75 g panko breadcrumbs, plus extra for coating
- 2 egg, beaten
- 4½ tbsp mayonnaise
- 1½ tsp Dijon mustard
- 1½ tsp Old Bay or seafood seasoning
- 3 tbsp chives, finely chopped
- 2 lemon, zested, then cut into wedges
Steps
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Fold everything together gently — keep the crab in lumps rather than mashing it — then shape into 8 cakes and chill for 15 minutes.
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Preheat the air fryer to 190°C / 380°F.
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Dust the cakes in extra panko and spray both sides lightly with oil. Arrange them in the basket without touching.
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Cook for 5 minutes.
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Turn each cake over with a thin spatula.
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Cook for a further 5 minutes until golden on both sides.
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Check the centre reads 63°C / 145°F and serve hot with lemon wedges.