Air Fryer Crab Cakes with Remoulade Sauce

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Air Fryer Crab Cakes with Remoulade Sauce is a tasty dinner or appetizer. These crab cakes with sauce can be prepared in thirty minutes, so we don’t have to spend much time in the kitchen. It contains crab meat, bread crumbs, egg, mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, capers, and seasonings. These are very easily available, so we don’t have to find them. They get crisp without using much oil in the air fryer. Store these air Fryer Crab Cakes with Remoulade Sauce nicely, perfect for making them in advance. Serve them with lemon wedges, garlic aioli, or rice pilaf. These crab cakes contain 22 g of protein and 10 g of net carbs per serving.

STATS:

  • Calories: 320 kcal
  • Time for prep: Twenty minutes
  • Serving size: 2 crab cakes
  • Cook time: 12 minutes
  • Serving: 4
  • Cuisine: American
  • Total time: 32 minutes
  • Course: Appetizer, Main Course
  • Diet: Air Fryer

EQUIPMENT:

  • Air fryer
  • Spatula
  • Mixing bowls
  • Parchment paper

INGREDIENTS:

CRAB CAKES:

  • 450 g lump crab meat
  • One tablespoon lemon juice
  • 60 g breadcrumbs
  • One egg
  • One tablespoon Dijon mustard
  • 60 g mayonnaise
  • One tbsp. Worcestershire sauce
  • Two tbsp. parsley
  • Salt and pepper
  • One tsp. Old Bay seasoning

FOR REMOULADE SAUCE:

  • One tsp. paprika
  • 120 g mayonnaise
  • One tbsp. Dijon mustard
  • One tbsp. lemon juice
  • 1 tsp. capers
  • Salt and pepper
  • One tsp. garlic powder

INGREDIENT NOTES:

CRAB MEAT:

  • It is best to use fresh crab meat for the best taste, though canned meat also works best. Don’t mix the meat for a long time to keep the cake chunky.

BREADCRUMBS:

  • Use the panko bread crumbs to provide the crisp texture and lightness in the dish.  You can also use the regular bread crumbs; though alter the quantity based on the consistency.

MAYONNAISE:

  • It helps to bind the mixture of the cakes and also adds a rich flavor.  Use the Greek yogurt instead to make them light.

DIJON MUSTARD:

  • It will add a deep and tangy flavor. It is best to use whole-grain mustard to provide a good texture.

OLD BAY SEASONING:

  • It will add the real seafood taste, which will enrich the crab taste. Alter the quantity of the seasoning as you like.

SALT & PEPPER:

  • Added to include the spice & also stabilize the taste of the dish. Sprinkle them as you desire.

INSTRUCTIONS:

  1. Take a vessel and whisk the mayonnaise, Worcestershire sauce, seasonings, lemon juice, egg, and mustard.
  2. Then add the crab meat, parsley, and breadcrumbs, and mix softly.
  3. Separate 8 equal portions and form the patties, and chill for 10 minutes so they get firm.
  4. Warm the air fryer at 190 degrees C.
  5. Then spray the oil lightly on the crab cakes, and then put them in the basket.
  6. Air fry them for 10 to 12 minutes, then flip them in between till it gets golden.

REMOULADE SAUCE:

  1. Add all the items in the vessel and mix them.
  2. Then chill the sauce for 10 minutes & serve.

SERVING SUGGESTIONS:

APPETIZERS:

  • Lemon wedges
  • Garlic aioli
  • Mixed greens
  • Pickled vegetables

MAIN COURSE:

  • Steamed asparagus
  • Garlic butter rice
  • Roasted potatoes
  • Grilled vegetables

SIDE DISHES:

  • Sweet potato fries
  • Coleslaw
  • Quinoa salad
  • Corn on the cob

HEALTHY OPTIONS:

  • Avocado salad
  • Cucumber yogurt dip
  • Spinach salad
  • Brown rice

BEVERAGE:

  • Lemon iced tea
  • Sparkling water
  • White wine
  • Light beer

TIPS:

  • Cool the mixture of the crabs so the cakes don’t get cracked.
  • Don’t add lots of cakes to the basket, or they won’t cook well.
  • Spray the oil slightly on the cakes so they get crisp edges.
  • Change the sides of the cakes with care so they remain in shape.

STORAGE INFORMATION:

FRIDGE:

  • Put these crab cakes in a tight vessel and store them for 3 days.

FREEZER:

  • Freeze the raw cakes in a tight vessel & store for two months.

FAQs:

Can I utilize the canned crab meat to make these cakes?

  • Yes, use the canned meat to prepare them; just strain the liquid and dry them well.

Why do the crab cakes fall apart?

  • They require more binding agent, like breadcrumbs or egg, or require more time to chill so they don’t fall apart.

Will I bake them?

  • Yes, we can bake them easily for 15 to 18 minutes at 400° F.

NUTRITIONAL INFORMATION:

Total carbs: 12 g

Fiber: 2 g

Protein: 22 g

Calories: 320 kcal

Serving: 4

Fat: 20 g

Iron: 1.5 g

Net carbs: 10 g

Vitamin A: 0.3 g

Serving size: 2

Calcium: 0.08 g

Sodium: 0.6 g

Potassium: 0.3 g