Air Fryer Crab Cakes
These air fryer crab cakes are flavorful, crisp, and lighter than if cooked with oil in a skillet. Air-frying crab cakes means less mess and less cleanup but at no sacrifice to taste. Serve with your favorite dipping sauce, aïoli, or tartar sauce, as well as fresh lemon wedges.
egg, beaten
1
large
mayonnaise
2
tablespoons
Worcestershire sauce
1
teaspoon
Dijon mustard
1
teaspoon
seafood seasoning (such as Old Bay)
1
teaspoon
hot pepper sauce
½
teaspoon
finely chopped green onion
2
tablespoons
lump crabmeat, drained and picked over
1
pound
milk
3
tablespoons
salt and ground black pepper to taste
saltine crackers, crushed
11
baking powder
1
teaspoon
lemon
4
wedges
olive oil cooking spray
 Gather all ingredients.
  Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside.
  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.
  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 in the air fryer basket.
  Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more.
