15-30 min4 servingsair fry

East Coast Crab Cakes with Easy Aioli

By Donna-Marie Pye

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4 servings

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15-30 min

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Easy

East Coast Crab Cakes with Easy Aioli
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Recipe Details

Course: Appetizers, Side Dish, Snacks

Difficulty: Easy

Prep Time: 10 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Air Fry

Cuisine: American

Yield: 4 servings

Ingredients

  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb crabmeat
  • 1 cup fresh bread crumbs
  • 3 green onions
  • 1 red bell pepper
  • 1/4 cup chopped fresh parsley
  • olive oil cooking spray
  • 1/4 cup mayonnaise
  • 2 garlic cloves
  • 1 tsp freshly squeezed lemon juice
  • lemon wedges
My husband will do just about anything to get his hands on some crab cakes. They are always in the appetizer sections of fancy seafood restaurants, so it might seem like they are intimidating to make, but truly they are so simple, literally anyone can make them — even my husband.

INSTRUCTIONS

  1. In a small bowl, mix together mayonnaise, mustard, Worcestershire, salt and pepper.
  2. In a medium bowl, stir together crabmeat, bread crumbs, green onions, bell pepper and parsley. Fold in mayonnaise mixture; mix well and shape into four large or eight smaller patties. Set onto two cooking trays and spray with cooking spray.
  3. Place drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 400°F (200°C) and set Time for 10 minutes then select Start. Preheat Vortex until display indicates Add Food.
  4. Slide trays into bottom and top positions. When display indicates Turn Food, flip crab cakes over and switch bottom tray to top position and top tray to bottom position. Cook until golden. Serve with lemon wedges and Easy Aioli.
  5. In a bowl, combine mayonnaise, garlic and lemon juice. Let stand 10 minutes for flavors to meld.

Notes

Tips: Mayonnaise is the perfect binder, and its subtle creaminess won’t compete with the crab — in fact, it helps it shine. If you are not a fan of mayonnaise, Greek yogurt is a great alternative., The Dijon mustard and Worcestershire sauce help to wake up the flavor of the crab cakes. If you like a little more zip, add a few dashes of hot sauce to the crabmeat mixture., To reheat, place cooking tray in the middle position. On the display panel, select Reheat, set Temperature to 350°F (180°C) and Time for 5 minutes.

About the chef

Donna-Marie Pye

Donna-Marie Pye

Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.

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