Savory Crab Cakes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
- Ninja Double Stack XL 9.5L Air Fryer – SL400
- Cuisine
- Western
Ingredients
- I teaspoon butter
- 40g finely diced onion
- 40g finely diced celery
- 55g mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- pinch ground cayenne pepper
- 1 teaspoon salt
- freshly ground black pepper
- 450g lump crabmeat
- 40g + 2 tablespoons panko breadcrumbs, divided
- Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Melt the butter in a skillet over medium heat. Sauté the onion and celery until they begin to soften, but don't let them brown, for about 4 minutes.
- Transfer the cooked vegetables to a large bowl. Add the mayonnaise, Dijon mustard, egg, cayenne pepper, salt and freshly ground black pepper to the bowl. Gently fold the lump crabmeat and 2 tablespoons of panko breadcrumbs into the mixture, being careful not to break up the crab pieces.
- Place the remaining panko breadcrumbs in a shallow dish. Divide the crab mixture into four portions and shape each into a round patty. Coat each patty in the breadcrumbs, ensuring both sides and edges are evenly covered.
- Air-fry the crab cakes at 200°C for 5 minutes. Carefully flip the cakes with a spatula and air-fry for another 5 minutes. Serve the crab cakes with tartar or cocktail sauce.