Making keto crab cakes in your air fryer means less mess and less clean up. This air fryer crab cake recipe is easy to make and absolutely delicious. You wouldn't know they are grain-free and healthy! Stovetop instructions included.
In a large bowl, break up the crab meat with a fork. Stir in the cracker crumbs, parsley, green onion, Old Bay, salt, and pepper until well combined.
Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about ¾ inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.
Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack.
Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.
For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.
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Notes
Stovetop Directions: To fry these crab cakes in a pan, simply melt the butter over medium heat and fry the crab cakes for 3 to 4 minutes per side. Storage Information: Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Once they're completely cool, place them in freezer bags and freeze them for up to three months.