Air-Fryer Crab Cakes with Bibb Lettuce and Apple Salad
By Afton CyrusPublished on February 14, 2020
Time
45 minutes (13 minutes cook time)
Yield
Serves 2
Ingredients
8 ounces lump crabmeat, picked over for shells2 tablespoons panko bread crumbs 1 scallions, minced1 large egg 1 tablespoon mayonnaise 1½ teaspoons Dijon mustard Pinch cayenne pepper 2 shallots, sliced thin1 tablespoon extra-virgin olive oil 1 teaspoon lemon juice, plus lemon wedges for serving⅛ teaspoon salt Pinch pepper ½ small head Bibb lettuce (3 ounces), torn into bite-size pieces½ apple, cored and sliced thin
Before You Begin
Buy crabmeat (fresh or pasteurized) packed in plastic containers in the refrigerated section of your fish department. We do not recommend canned crabmeat.
Instructions
- Line large plate with triple layer of paper towels. Transfer crabmeat to prepared plate and pat dry with additional paper towels. Combine panko, scallion, egg, mayonnaise, mustard, and cayenne in bowl. Using rubber spatula, gently fold in crabmeat until combined; discard paper towels. Divide crab mixture into 4 tightly packed balls, then flatten each into 1-inch-thick cake (cakes will be delicate). Transfer cakes to now-empty plate and refrigerate until firm, about 10 minutes.
- Toss shallots with ½ teaspoon oil in separate bowl; transfer to air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook until shallots are browned, 5 to 7 minutes, tossing once halfway through cooking. Return shallots to now-empty bowl and set aside.
- Arrange crab cakes in now-empty air-fryer basket, spaced evenly apart. Return basket to air fryer and cook until crab cakes are light golden brown on both sides, 8 to 10 minutes, flipping and rotating cakes halfway through cooking.
- Meanwhile, whisk remaining 2½ teaspoons oil, lemon juice, salt, and pepper together in large bowl. Add lettuce, apple, and shallots and toss to coat. Serve crab cakes with salad, passing lemon wedges separately.
Time
45 minutes (13 minutes cook time)Yield
Serves 2Ingredients
8 ounces lump crabmeat, picked over for shells
2 tablespoons panko bread crumbs
1 scallions, minced
1 large egg
1 tablespoon mayonnaise
1½ teaspoons Dijon mustard
Pinch cayenne pepper
2 shallots, sliced thin
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, plus lemon wedges for serving
⅛ teaspoon salt
Pinch pepper
½ small head Bibb lettuce (3 ounces), torn into bite-size pieces
½ apple, cored and sliced thin
Ingredients
8 ounces lump crabmeat, picked over for shells
2 tablespoons panko bread crumbs
1 scallions, minced
1 large egg
1 tablespoon mayonnaise
1½ teaspoons Dijon mustard
Pinch cayenne pepper
2 shallots, sliced thin
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, plus lemon wedges for serving
⅛ teaspoon salt
Pinch pepper
½ small head Bibb lettuce (3 ounces), torn into bite-size pieces
½ apple, cored and sliced thin
Ingredients
8 ounces lump crabmeat, picked over for shells
2 tablespoons panko bread crumbs
1 scallions, minced
1 large egg
1 tablespoon mayonnaise
1½ teaspoons Dijon mustard
Pinch cayenne pepper
2 shallots, sliced thin
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, plus lemon wedges for serving
⅛ teaspoon salt
Pinch pepper
½ small head Bibb lettuce (3 ounces), torn into bite-size pieces
½ apple, cored and sliced thin
Why This Recipe Works
Any good crab cake starts with lots of sweet, plump crabmeat and minimal binder. After blotting away excess moisture, we found 2 tablespoons of panko and an egg were all ours needed. Mayonnaise, Dijon mustard, and cayenne added richness, tang, and gentle heat, and minced scallion contributed subtle aromatics. While the cakes chilled, we air-fried some crispy shallots to garnish a fresh green Bibb and apple salad, which we served with our crab cakes.
Before You Begin
Buy crabmeat (fresh or pasteurized) packed in plastic containers in the refrigerated section of your fish department. We do not recommend canned crabmeat.
Instructions
- Line large plate with triple layer of paper towels. Transfer crabmeat to prepared plate and pat dry with additional paper towels. Combine panko, scallion, egg, mayonnaise, mustard, and cayenne in bowl. Using rubber spatula, gently fold in crabmeat until combined; discard paper towels. Divide crab mixture into 4 tightly packed balls, then flatten each into 1-inch-thick cake (cakes will be delicate). Transfer cakes to now-empty plate and refrigerate until firm, about 10 minutes.
- Toss shallots with ½ teaspoon oil in separate bowl; transfer to air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook until shallots are browned, 5 to 7 minutes, tossing once halfway through cooking. Return shallots to now-empty bowl and set aside.
- Arrange crab cakes in now-empty air-fryer basket, spaced evenly apart. Return basket to air fryer and cook until crab cakes are light golden brown on both sides, 8 to 10 minutes, flipping and rotating cakes halfway through cooking.
- Meanwhile, whisk remaining 2½ teaspoons oil, lemon juice, salt, and pepper together in large bowl. Add lettuce, apple, and shallots and toss to coat. Serve crab cakes with salad, passing lemon wedges separately.
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