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healthy air fryer crab cakes on white parchment paper topped with remoulade sauce and green onions.
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Best Healthy Air Fryer Crab Cakes

The BEST easy & healthy air fryer crab cakes recipe made with lump crabmeat and healthy ingredients. Quick for taking frozen crab cakes from the freezer to the table in less than 15 minutes!
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 7 large crab cakes
Calories 128kcal
Author Lyndsey

Equipment

  • 1 Air Fryer
  • 1 ice cream scoop
  • coconut oil spray
  • 1 instant read thermometer

Ingredients

Crab Cake Ingredients

  • 16 oz can lump crab meat
  • ¾ cup panko bread crumbs
  • 2 large eggs beaten
  • 3 green onions minced finely
  • 1 tablespoon season salt Old Bay or cajun seasoning will also work
  • 2 tablespoon Greek yogurt
  • 2 tablespoon lemon juice

Remoulade Ingredients

  • ½ cup Greek yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon paprika
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon Dijon mustard
  • 1 teaspoon horseradish
  • 2 cloves garlic minced

Instructions

Crab Cake Instructions

  • Combine all of the crab ingredients in a bowl.  Using a cookie scooper, scoop out 7 to 8 large size patties.
    16 oz can lump crab meat, ¾ cup panko bread crumbs, 2 large eggs, 3 green onions, 1 tablespoon season salt, 2 tablespoon Greek yogurt, 2 tablespoon lemon juice
  • You can half one scoop for mini appetizer crab cakes or maintain the larger size for a dinner-sized portion.  Shape them into patties and place onto the grate sprayed with coconut oil spray.
  • Cook for about 10 minutes at 370F or until desired crispness.

Remoulade Instructions

  • Mix up all remoulade ingredients and set aside until ready to use.
    ½ cup Greek yogurt, 1 tablespoon lemon juice, ½ tablespoon paprika, 1 teaspoon Cajun seasoning, 1 tablespoon Dijon mustard, 1 teaspoon horseradish, 2 cloves garlic

Oven Instructions

  • Once assembled, place crab cakes on a baking sheet lined with parchment paper. Preheat oven to 400F then bake for 10-15 minutes per side. Broil for the last few minutes to crisp up the outside.

Notes

Crab cake recipe inspired by one originally posted on Rookie Running Life.  Homemade Remoulade inspired by one originally posted on My Forking Life.
  • If patties are having a hard time coming together refrigerate for an hour rather than over-mixing and they should be easier to form.
  • Do not over-mix when constructing to keep large lumps intact.
  • Appetizer Minis: To make mini air fryer crab cakes use a small cookie scoop or half a large scoop to make approximately 20 appetizer sized portions. Reduce cook time to 5-7 minutes depending on size.
  • How to avoid sticking: Spray basket with coconut oil cooking spray or line with parchment paper or foil to ensure they do not stick.
  • Keto or low carb version: To make recipe keto or low carb friendly swap out Panko breadcrumbs for toasted almond flour.
  • Make-Ahead: Assemble and form crab cakes and place on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and store for up to 1 day prior to making.
  • Storage: Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days.
  • Freezer: To freeze and air fry later follow recipe instructions until placing them into the basket. Place them on a baking sheet lined with parchment paper and place into the freezer for about 1 hour or until frozen. Store frozen in a freezer-safe container for up to 3 months.
  • Reheating: Reheat leftovers by air frying at 350F for 3-5 minutes.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 9.5g | Protein: 15.5g | Fat: 2.8g