Savory Crab Cakes

Savory Crab Cakes

Author

SharkNinja Thailand

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• I teaspoon butter
• 40g finely diced onion
• 40g finely diced celery
• 55g mayonnaise
• 1 teaspoon Dijon mustard
• 1 egg
• pinch ground cayenne pepper
• 1 teaspoon salt
• freshly ground black pepper
• 450g lump crabmeat
• 40g + 2 tablespoons panko breadcrumbs, divided

Directions

1. Melt the butter in a skillet over medium heat. Sauté the onion and celery until they begin to soften, but don't let them brown, for about 4 minutes.
2. Transfer the cooked vegetables to a large bowl. Add the mayonnaise, Dijon mustard, egg, cayenne pepper, salt and freshly ground black pepper to the bowl. Gently fold the lump crabmeat and 2 tablespoons of panko breadcrumbs into the mixture, being careful not to break up the crab pieces.
3. Place the remaining panko breadcrumbs in a shallow dish. Divide the crab mixture into four portions and shape each into a round patty. Coat each patty in the breadcrumbs, ensuring both sides and edges are evenly covered.
4. Air-fry the crab cakes at 200°C for 5 minutes. Carefully flip the cakes with a spatula and air-fry for another 5 minutes. Serve the crab cakes with tartar or cocktail sauce.