Ingredients
1 large egg
1/4 c. mayonnaise
2 tbsp. minced chives
2 tsp. Dijon mustard
2 tsp. Old Bay seasoning
1 tsp. finely grated lemon zest
1/2 tsp. kosher salt
1 lb. jumbo lump crab meat, picked over
1 c. Saltine cracker crumbs (from about 20 crackers)
Olive oil cooking spray
1/2 c. dill pickle, finely chopped
1/4 c. mayonnaise
1 tbsp. finely chopped shallot
2 tsp. capers, finely chopped
1 tsp. chopped fresh dill
1 tsp. fresh lemon juice
1/4 tsp. Dijon mustard
Hot sauce and lemon wedges, for serving
Preparation
Step 1Crab Cakes: In a large bowl, whisk egg, mayonnaise, chives, mustard, Old Bay, lemon zest, and salt. Fold in crab meat and cracker crumbs until combined.Step 2Form crab mixture into 8 patties (you can refrigerate patties up to 4 hours).Step 3Spray an air-fryer basket and tops of crab cakes with cooking spray. Arrange crab cakes in a single layer in basket. Cook at 375°, flipping halfway through, until deep golden brown and crisp, 12 to 14 minutes.Step 4Tartar Sauce: In a medium bowl, stir pickles, mayonnaise, shallot, capers, dill, lemon juice, and mustard.Step 5Serve crab cakes warm with hot sauce, lemon wedges, and tartar sauce.
This recipe sticks to the classics, with mustard, Old Bay seasoning, and chives, and Saltine cracker crumbs as the binder. You gently fold in a whole pound of jumbo lump crab meat before air frying the cakes until perfectly golden brown. The result: a crab cake that has big chunks of crab meat and just enough filler ingredients to bind it all together—all without a ton of oil to weigh things down. Served alongside a classic tartar sauce, these crab cakes make for an extra-delicious dinner.
