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The BEST Healthy Air Fryer Crab Cakes

Don't you hate when you go to a restaurant, order crab cakes, and they are full of more bread crumbs than crab? I can't stand it! Sometimes they don't even use real crab! These Crab Cakes have no bread crumbs. They are made with nothing but fresh lump crab and the perfect blend of seasonings. They are perfectly golden & crisp on the outside, and so tender on the inside. You only need 10 minutes to prep and all you have to do is pop them in the air fryer! These crab cakes are also very macro friendly, with only 3 grams of carbs per crab cake and 16 grams of protein.

I hope you give this recipe a try and love it as much as I do! If you like low carb, high protein recipes, check out my Spinach & Feta Turkey Burgers as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

  • Crab Meat - 1 pound of fresh lump crab meat. Please do not use imitation crab! Imitation crab is not actually crab - It is a paste made out of pulverized fish. I bought fresh lump crab meat from my local seafood market.
  • Green Onions - 3 green onions, diced (whites only - save the dark greens for garnish if you would like!)
  • Red Bell Pepper - 1 red bell pepper, diced.
  • Lemon Juice - 1 tablespoon of freshly squeezed lemon juice.
  • Light Mayo - 1 tablespoon of mayo. Another healthy alternative is to use plain, nonfat Greek yogurt.
  • Dijon Mustard - 1 tablespoon of Dijon mustard, for flavor.
  • Almond Flour - 2 tablespoons, to help the crab cakes stick together! I used Organic Almond Flour by the brand Prozis. You can use the code "KATIE10" for 10% off on their site!
  • Old Bay - 1 teaspoon, or to taste. You can't have crab cakes without Old Bay Seasoning!
  • Garlic Powder - 1/2 teaspoon, or to taste.
  • Pepper - 1/2 teaspoon, or to taste.
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How To Make Them

  1. In a large bowl, combine all of the ingredients, mashing the crab meat slightly.
  2. Form 5 evenly sized crab cakes and place them on a plate or small baking sheet. Place them in the freezer for ten minutes to firm up. This will help prevent them from breaking apart.
  3. Spray your air fryer with some nonstick spray. Place the crab cakes in the air fryer (you may need to do 2 separate batches).
  4. Air fry at 350°F for 18 minutes.
  5. Top with some fresh lemon juice and enjoy! I served mine with some Dijon mustard, but use your favorite sauce!
crab cakes
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How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. I do recommend reheating these in the oven or air fryer though rather than the microwave because they will lose their crispiness!

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Follow Me On Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 7
Calories: 131 kcal
Dietary: Dairy Free, Gluten Free, Keto, Soy Free, Sugar Free
Description

Don't you hate when you go to a restaurant, order crab cakes, and they are full of more bread crumbs than crab? I can't stand it! Sometimes they don't even use real crab! These Crab Cakes have no bread crumbs. They are nothing but fresh lump crab and the perfect blend of seasonings. They are perfectly golden & crisp on the outside, and so tender on the inside.They only take 10 minutes to prepare and all you have to do is pop them in the air fryer! They are also very macro friendly, with only 3 grams of carbs per crab cake and 16 grams of protein.

Ingredients
  • 1 lb crab (fresh lump)
  • 3 green onions (diced, whites only)
  • 1 bell pepper (I like red)
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1 tbsp mayo (you can also use Greek yogurt)
  • 1 tbsp Dijon mustard
  • 1/4 cup almond flour (I used Organic Almond Flour by the brand Prozis. You can use the code "KATIE10" for 10% off!)
  • 1 tsp old bay seasoning
  • ½ tsp garlic powder
  • ½ tsp black pepper
Instructions
  1. 1

    In a large bowl, combine all of the ingredients, mashing the crab meat slightly.

  2. 2

    Form 7 evenly sized crab cakes and place them on a plate or small baking sheet. Place them in the freezer for ten minutes to firm up. This will help prevent them from breaking apart.

  3. 3

    Spray your air fryer with some nonstick spray. Place the crab cakes in the air fryer (you may need to do 2 separate batches).Air fry at 400°F for 18-20 minutes.

  4. 4

    Top with some fresh lemon juice and enjoy! I served mine with some Dijon mustard, but use your favorite sauce!

Nutrition Facts

Servings 7

Amount Per Serving
Calories 119kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.6g3%
Cholesterol 33.6mg12%
Sodium 345.3mg15%
Total Carbohydrate 2.8g1%
Dietary Fiber 1.1g5%
Sugars 1.1g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: air fryer, crab, high protein, low carb
Read it online: https://cookingkatielady.com/recipe/low-carb-crab-cakes/