Keto Air Fryer Crab Cakes with Spicy Mayo
Golden, crispy crab cakes made effortlessly in the air fryer with tender lump crab meat, seasoned with Old Bay and fresh herbs. The exterior develops a beautiful crust while keeping the interior moist and flaky. Served with a zesty sriracha mayo that adds the perfect kick of heat and creaminess. These restaurant-quality crab cakes come together in just 30 minutes and make an elegant appetizer for dinner parties or a satisfying main course for seafood lovers.
Ingredients
- 8 ounces lump crab meat, canned is fine, but drain well
- ¼ cup keto cracker crumbsalmond flour1:1keto
Use finely ground almond flour for binding
- 2 tbsp fresh parsley, chopped
- 1 green onion, sliced
- ½ tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 large egg
- 1 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp butter, melted
- ¼ cup mayonnaise, for sauce
- 1 tsp sriracha
- ½ tsp Cajun seasoning
Instructions
- 1
Break up crab meat with a fork in a large bowl
- 2
Stir in cracker crumbs, parsley, green onion, Old Bay, salt, and pepper until well combined
- 3
Stir in egg, mayo, and mustard until mixture is well moistened
- 4
Form into 4 patties using your hands, each about 3/4 inch to 1 inch thick
- 5
Place on waxed paper lined plate and refrigerate at least 30 minutes
- 6
Spray or brush air fryer rack with oil
- 7
Brush melted butter over both sides of crab cakes and place on rack
- 8
Air fry at 350F for 10 minutes, flipping carefully halfway through
- 9
Whisk mayo, sriracha, and Cajun seasoning together for sauce
- 10
Serve crab cakes with lemon and spicy mayo
Tips
Drain canned crab meat thoroughly and pick through for shell pieces before mixing to ensure the best texture.
Chilling the formed patties for at least 30 minutes helps them hold together during cooking and prevents breaking apart.
Don't skip brushing with melted butter as it creates the golden, crispy exterior that makes these crab cakes irresistible.
Good to Know
Refrigerate cooked crab cakes up to 2 days. Reheat in air fryer at 350F for 3-4 minutes.
Form patties up to 1 day ahead and refrigerate. Cook when ready to serve.
Serve immediately while hot with lemon wedges and spicy mayo on the side.
Common Mistakes
Don't overmix the crab mixture to avoid breaking up the delicate meat pieces.
Ensure crab cakes are well-chilled before cooking to prevent them from falling apart in the air fryer.
Substitutions
Adds extra crunch and protein
FAQ
Can I use frozen crab meat?
Yes, thaw completely and drain thoroughly. Pat dry with paper towels to remove excess moisture before using.
What if I don't have an air fryer?
Pan-fry in a skillet with oil over medium heat for 3-4 minutes per side until golden brown.
How long do leftovers keep?
Store cooked crab cakes in the refrigerator for up to 2 days. Reheat gently to maintain texture.