Air Fryer Wasabi Crab Cakes Food

AIR-FRYER WASABI CRAB CAKES

Steps:

• Preheat air fryer to 375°. Combine first 7 ingredients; add 1/3 cup bread crumbs. Gently fold in crab., Place remaining bread crumbs in a shallow bowl. Drop heaping tablespoons of crab mixture into crumbs. Gently coat and shape into 3/4-in.-thick patties. In batches, place crab cakes in a single layer on greased tray in air-fryer basket. Spritz crab cakes with cooking spray. Cook until golden brown, 8-12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray., Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.

AIR FRYER CRAB CAKES

Steps:

• Combine egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a small mixing bowl. Stir in green onion and set aside.
• Place crab meat in a medium bowl and break up with a fork. Add milk, salt, and pepper; toss to coat. Add crushed saltines and baking powder and toss lightly to combine. Add to the egg mixture, stirring gently and being careful not to break apart the crab lumps.
• 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.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Spray crab cakes on both sides with cooking spray and place them in the air fryer basket.
• Cook for 5 minutes, then gently turn the cakes over, and cook until crispy brown, about 5 minutes longer.

AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
• For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
• Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.

AIR FRYER CRAB CAKES RECIPE

Steps:

• Add all of the ingredients to a large mixing bowl and stir well until evenly combined.
• Scoop out portions of the mixture and shape into 3 inch patties.
• Spray the air fryer basket with an oil mister or brush with olive oil.
• Arrange the patties in an even layer in the air fryer basket, making sure to leave room around each patty.
• Air fry at 370 degrees for 6-8 minutes, depending on the thickness of your patties.