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–+ servings
Kymberley

Easy Crab Cakes in the Air Fryer with Dill Sauce

5 from 2 votes
Loaded with sweet imitation crab meat (though you could use fresh lump crab) and perfectly seasoned with fresh chives, Dijon mustard, and a dash of Worcestershire sauce, this recipe for its rich crab taste and bright flavors is sure to bring the coast to your table.
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Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration Time 10 minutes
Total Time 37 minutes
Servings: 6
Course: Appetizer, Brunch, Dinner
Cuisine: American
Calories: 265
Ingredients Equipment Method Nutrition Notes
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Ingredients
 
 

For the Crab Cakes
  • 16 ounces imitation Crab chopped into small to medium-size pieces (may substitute lump crabmeat)
  • 1 Egg
  • ½ cup Mayonnaise
  • 1 cup gluten-free saltine table Crackers (2-packages, or about 12 crackers)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon gluten-free Worcestershire Sauce
  • 1 tablespoon fresh Chives chopped small (+ more for garnishing)
  • 1 teaspoon Hotsauce
  • Coconut spray for Air Frying
  • Lemon wedges and Dill Sauce for serving
For the Fresh Dill Sauce
  • ¼ cup Mayonnaise
  • ¼ cup plain Greek or whole milk Yogurt
  • 1 tablespoon fresh Dill chopped
  • 1 tablespoon Lemon Juice
  • 1-1/2 teaspoons Garlic minced (about 1 clove)
  • ½ teaspoon Onion Powder

Equipment

Nutrition

Calories: 265kcalCarbohydrates: 23gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 746mgPotassium: 60mgFiber: 1gSugar: 3gVitamin A: 79IUVitamin C: 1mgVitamin D: 0.2µgCalcium: 13mgIron: 1mg

Method
 

To make the Crab Cakes
  1. Preheat the Air fryer to 325°F (163°C). Then gather and measure out all the ingredients, so everything is ready to combine.
    Gather and measure out all the ingredients.
  2. Gently mix the ingredients, taking care not to break up the crab meat too much or over-mix. Once mixed, refrigerate for 10- 30-minutes to let the cracker crumbs absorb the liquids and flavors of the other ingredients.
    Gently mix the ingredients.
  3. Divide or scoop the crab mixture into portions; lightly pack into patties about 1-inch thick. Make each crab cake generous (as shown) or into small bite-sized bits. [1]
    Lightly pack into patties about 1-inch thick.
  4. Place the formed cakes onto a parchment paper-covered air fryer rack. Spray each patty with coconut spray, then fry for about 7-minutes or until the top side is deeply golden-brown. Flip, spray the facing side, and continue to fry for 5-7 minutes until golden brown and thoroughly heated.
    Place the formed cakes onto a parchment paper-covered air fryer rack.
  5. Transfer the crab cakes to plates or a serving platter. Sprinkle with fresh chopped chives and serve with lemon wedges and dill sauce.
    5. Transfer the crab cakes to plates or a serving platter. Sprinkle with fresh chopped chives and serve with lemon wedges and dill sauce.
To make the Fresh Dill Sauce ( Makes 4-6 Servings)
  1. Add the mayonnaise, yogurt, chopped fresh dill, lemon juice, minced garlic, and onion powder to a small bowl, stirring to combine thoroughly. Chill until ready to use.

Kitchen Notes

Footnotes:
[1] We’ve found that using a bench scrape and egg rings helps make the crab cakes easy to form in the perfect size and transfer to the air fryer.

Personal Notes

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