Ingredients:

  • 1 lb Jumbo Lump Crab Meat, picked over for shells
  • 1/2 cup Panko Breadcrumbs, divided
  • 1/4 cup Mayonnaise (for binder)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Chives, finely chopped
  • 1 large Egg, lightly beaten
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp Black Pepper
  • Butter or Olive Oil Spray, for coating
  • 1/2 cup Mayonnaise (for aioli)
  • 1 clove Garlic, minced very finely
  • 1/2 tsp Fresh Lemon Zest
  • 1 tsp Fresh Tarragon or Dill, chopped

Instructions:

  1. Prepare the Aioli: Combine 1/2 cup mayonnaise, minced garlic, lemon zest, and fresh herbs in a small bowl. Whisk until smooth. Cover and refrigerate until serving.
  2. Create the Binder: In a separate small bowl, gently whisk together the 1/4 cup mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, chives, beaten egg, Old Bay, and pepper.
  3. Form the Crab Cakes: Gently place the crab meat into a large mixing bowl. Sprinkle 1/4 cup of the panko breadcrumbs over the meat. Pour the wet binder mixture over the crab and breadcrumbs.
  4. Fold gently using a spatula until just combined, ensuring the lump structure remains intact. Lightly form the mixture into 6 equal-sized patties (about 1 inch thick).
  5. Dredge and Chill: Place the remaining 1/4 cup of panko on a plate. Lightly dredge each side of the cakes into the dry panko. Place formed cakes on a chilled baking sheet and refrigerate for a minimum of 30 minutes.
  6. Preheat and Prepare: Preheat the air fryer to 380°F (195°C). Lightly spray the air fryer basket with oil spray.
  7. Air Fry (First Side): Carefully place the chilled crab cakes in the basket in a single layer, ensuring space between them. Lightly spray the tops of the cakes with cooking oil spray. Air fry for 6 minutes.
  8. Air Fry (Second Side): Carefully flip the crab cakes, lightly spray the second side, and continue air frying for another 4–8 minutes, until golden brown and heated through (internal temperature should reach 160°F/71°C).
  9. Serve immediately alongside the chilled aioli and your choice of side salad.