Skip the guilt and indulge in this healthier twist on the classic seafood treat—Air-Fryer Crab Cakes.
The best crab cakes I’ve ever had were at a tiny, levee-side seafood shop on an obscure road in New Orleans. Only the locals seemed to know about this place, and we just happened upon it by luck one night when I was touring through with my one-woman show. Miserable, starved, and grumpy, we popped in, waited impatiently for fifteen minutes, and were so overwhelmingly surprised by the incredible flavor of those cakes that we returned every day that week for more.
They were spectacular—but they were also high in fat, cholesterol, and unhealthy ingredients. Now, as a more health-conscious cook, I look for alternatives to this delightful treat and was thrilled to discover that air-fryer crab cakes can meet those needs.
The lump crab has a mild, sweet, almost buttery, delicate flavor that sinks into the spices and breadcrumb combo for a light, salty adventure to the seaside. The fresh herbs (parsley and green onions) add a little zing that sends the flavor to the next level. I like crab cakes plain, no sauce or extras, and I think you’ll find that with this recipe, you can go either way and enjoy them thoroughly every time.
Are Air-Fryer Crab Cakes Healthy?
Air-fryer crab cakes are healthier than oil-fried versions, but with certain ingredients included, I wouldn’t be able to flat-out call them healthy. Traditional mayonnaise is high in both calories and saturated fat. Additionally, you must use a little oil to fry the cakes in the air fryer to prevent collapse and sogginess.
However, as long as you eat these crab cakes in moderation, you can consider them as a part of a balanced diet. They do contain lean protein, B12, folate, and zinc, plus crab is low in fat. Additionally, the recipe calls for only a small amount of salt and natural flavorings like parsley and green onions, and the oil used is minimal. And if you need to enjoy your crab cakes without gluten, just switch out the panko bread crumbs for gluten-free crumbs. And, though I like the flavor of olive oil best for crab cakes, a healthy alternative with a more neutral taste is grapeseed oil.
A Brief History Of The Crab Cake
Crab cakes are believed to have originated in Indigenous communities in North America, specifically in the Chesapeake Bay area. Native Americans were probably eating blue crabs over 3,000 years ago, as they were abundant in the area. The earliest versions of crab cakes likely consisted of fresh, hand-picked crabmeat that was mixed with vegetables and cornmeal, shaped into patties, and fried in bear fat. It is thought that crab cakes were one of the first Indigenous dishes adopted by European settlers when they came to the area. The first written crab cake recipes date back to the early 19th century. Over time, especially after the 1920s when refrigeration made food transportation possible, crab cakes became a culinary staple across the country.
How Do I Store Leftovers?
Cooked and cooled crab cakes can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen (separated by a piece of parchment paper) in Ziploc bags for up to 3 months.
Serving Suggestions
While you might be like me and could manage to enjoy crab cakes as a standalone meal, you probably want to add a little balance. Some of the best sides I recommend to go with your air-fryer crab cakes include Potato Rolls, Roasted Yellow Squash, Garlic Sautéed Spinach, Jerusalem Salad, or Creamed Peas. For dessert, think lemon to complement the seafood, and whip up some Lemon Icebox Pie, Lemon Cheesecake, Lemon Tart, or Candied Lemon Slices. Or mix it up with some Fruit Kabobs or Fruit Soup.
Ingredients
- 1 large egg
- 4 1/2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lump crabmeat drained and picked
- 1/4 cup finely chopped green onions
- 3 tablespoons finely chopped parsley
- 1 cup panko breadcrumbs
- Olive oil spray for cooking
Instructions
- In a bowl, whisk together egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.
- Gently fold in the crabmeat, green onions, parsley, and panko breadcrumbs until well combined.
- Form the mixture into 4 equal-sized patties. Spray the air fryer basket with olive oil spray. Place the crab cakes in the basket, ensuring they do not touch.
- Cook at 370°F for 10 minutes, flipping halfway through.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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