Description
Golden-brown, crispy crab cakes made in the air fryer and finished with a sticky, sweet and spicy chili glaze.
Ingredients
Scale
- 1 lb lump crab meat, drained and patted dry
- 1/2 cup Panko breadcrumbs
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 cup sweet chili sauce (for glazing)
- Cooking oil spray
Instructions
- Pat the lump crab meat dry with paper towels to remove excess moisture.
- In a medium mixing bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, and lemon juice until smooth.
- Stir the Panko breadcrumbs and Old Bay seasoning into the wet mixture.
- Gently fold in the lump crab meat using a spatula, being careful not to break up the lumps.
- Form the mixture into 8 patties, approximately 1 inch thick.
- Place the patties on a plate and refrigerate for 30 minutes to firm up.
- Preheat the air fryer to 400°F and lightly spray the basket with oil.
- Place the cakes in the basket in a single layer and cook for 10-12 minutes, flipping halfway through, until golden brown.
- Remove the cakes and immediately brush the tops with sweet chili sauce.