Air Fryer Crab Cakes with Corn
These air fryer crab cakes with corn are crispy on the outside and tender on the inside, featuring bursts of sweet corn flavor, a healthy protein-packed option, and perfect for any meal!
Ingredients
- 16 oz lump crab meat
- 1 egg
- 1 cup panko breadcrumbs, plain, unseasoned
- 1 cup sweet corn kernels, drained or thawed
- 1/4 cup unsweetened almond milk
- 2 teaspoons seasoned salt
- 2 scallions, chopped
- 1 lemon, zested
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
Instructions
- In a large bowl, combine crab meat, corn, breadcrumbs, almond milk, egg, seasoned salt, lemon zest, and scallions. Mix gently by hand until evenly incorporated.
- Form the mixture into six patties, about 1/2 cup each, and lightly press to shape them evenly.
- Preheat your air fryer to 400°F and spray the basket generously with cooking spray.
- Place three patties in the basket, leaving space for air to circulate. Spray the tops lightly with cooking spray.
- Cook for 15 minutes, flipping halfway and re-spraying the tops to ensure even browning.
- Repeat with the remaining patties.
- For the sauce, whisk mayonnaise, Dijon mustard, and lemon juice in a bowl until smooth. Serve alongside or drizzle over the crab cakes.
Notes
Chill the mixture before cooking if it feels soft, and freeze extras for quick meals later.