Easy Air Fried Crab Cakes with Spicy Roasted Red Pepper Aioli
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Crab Cake Recipe
This air fried crab cakes are a quick and easy meal that doesn’t sacrifice flavor! The air fryer does most of the work cooking crab cakes to golden brown on the outside, while leaving the center moist and flaky. The entire recipe is ready to enjoy in just 22 minutes from start to finish.
Why Use An Air Fryer For Crab Cakes? No Thawing Required!
Crab cakes are the perfect recipe for the air fryer because their compact size lends to cooking quickly. Since they’re cooked from frozen there’s no worry about them falling apart as they air fry. No thawing also means this is a recipe that can be made at any time. Simply remove crab cakes from their packaging and air fry until golden brown and cooked through, about 12 minutes for most air fryer’s. The circulating air of the air fryer also means there is no need to flip the crab cakes during cooking.
Learn About Our Crab Cakes!
Here at Sizzlefish, our crab cakes are made from jumbo lump and backfin crab meat. The texture and flavor of the white, flaky crab combine with seasonings of traditional Chesapeake seafood to create a cake that needs no additional seasonings. Made from gluten-free breadcrumbs, this is a crab cake everyone can enjoy! Each crab cake is 4 full ounces for a satisfying portion that can be enjoyed as a meal with plenty of filling protein. This recipe also works with our jumbo lump Maryland crab cakes.
All About The Sauce!
Every great crab cake needs an equally delicious sauce to serve with it. Enter our red pepper aioli. This aioli is made with 3 simple, flavorful ingredients: mayonnaise, roasted red peppers and Cajun seasoning. Together they create a creamy, smoky and slightly spicy dip that adds zesty flavor to the crab cakes.
4 Sizzlefish Crab Cakes, Frozen
Cooking Oil Spray
Fresh chopped Parsley for serving
1/2 cup Mayonnaise
1/2 cup jarred Roasted Red Pepper, drained
1 tsp Cajun Seasoning
Preheat air fryer to 370ºF.
Mist basket of air fryer with cooking oil spray and place crab cakes in basket. Mist each crab cake with cooking spray and cook for 10-12 minutes.
While crab cakes cook, combine ingredients for remoulade in a food processor and blend until smooth.
Serve crab cakes hot with remoulade and garnish with parsley
Try this combo on an English muffin with a poached egg for breakfast, served over fresh greens or alongside sautéed vegetables.
- Serving Size
- 1 Crab Cake plus 1/2 oz Sauce
- per serving
- 19 grams
- 13 grams
- 11 grams